Every once in a while I pick up my copy of Essentials of Classic Italian Cooking by Marcella Hazan, and flip through it looking for inspiration. Most times that inspiration comes in something that is so simple, that I kick myself for not thinking of it on my own. Prosciutto, cream and Parmagiano-Reggiano makes an awesome quick pasta sauce that goes great with fresh pasta. Paglia e Fieno (Straw and hay) is a combination of plain fresh pasta and green pasta flavored with spinach.

Paglia e Fieno with Sausage and Cream Recipe

Prep time: 5 min | Cook time: 20 min | Total time: 25 min

Serves 4

2 tablespoons butter
1/4 pound thinly sliced Prosciutto di Parma
1 cup heavy cream
salt & pepper to taste
1 pound fresh green and white fettuccine or tagliatelle
1/4 cup freshly grated Parmagianno-Reggiano cheeseplus additional for serving

1. Slice the prosciutto into thin strips. Melt butter in a medium sauce pan over medium heat. Add the prosciutto and cook, stirring until it starts to crisp up, about 2 minutes.
2. Add the cream, salt and pepper, and cook until the sauce has thickened, 2-3 minutes. Take the sauce off the heat.
3. Bring a large pot of salted water to a boil and add the pasta. Cook uncovered over high heat until al dente and drain.
4. Place the pan with the sauce back over medium heat, add the pasta, and grated Parmagianno-Reggiano cheese to the pan and toss until well coated.
5. Serve with additional grated cheese on the side.

Porchetta Recipe

Serves 8

4 lb boneless pork belly, with the skin on
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
4 cloves fresh garlic, minced
2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus extra for drizzling
salt and freshly ground black pepper

1. Preheat the oven to 350°F.
2. Lay the pork skin side down on a work surface, and with a sharp knife, make a few slits in the flesh.
3. In a small bowl, mix together the sage, rosemary, garlic, 2 teaspoons of salt and 2 tablespoons of olive oil. Spread the mixture all over the exposed surface of the belly, working it into the cuts in the flesh. Roll up the pork belly and tie tightly with butcher’s twine.
4. Place rolled and tied belly in a roasting pan. Make some cuts in the skin with a sharp knife, drizzle with olive oil and season with salt and freshly ground black pepper to taste.
5. Place the pan in the oven and cook for 2 1/2 hours. The juices should run clear when pierced with a knife. Remove from oven and allow to rest for 15 minutes, loosely tented with foil. Slice and serve.