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Paglia e Fieno With Prosciutto andCream

Paglia e Fieno with Prosciutto and Cream Recipe

  • Total Time: 25 mins
  • Yield: 4-6 1x


  • 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.
  • Prep Time: 5 mins
  • Cook Time: 20 mins