Friday, July 5, 2013

Hay and Straw Fettuccine

Lets keep going with the Authentic Italian recipes. Cooking them is actually fun, and surprisingly I am not tired of eating pasta almost every day.

So here it is, Hay and Straw Fettuccine
Adapted from

My personal note: I would increase the amount of pasta at least twice, or decrease the rest of the ingredients by a half accordingly. Below is the original recipe. I did not change anything.

1.     4 tbsp unsalted butter
        1 cup heavy cream
        1/2 cup grated Parmesan cheese
        3 egg yolks
        1/4 tsp pepper

2.    6-8 button mushrooms, sliced
       1 tbsp butter
       1/4 cup chopped onion
       4 oz prosciutto
       1 garlic glove, minced
       1/3 cup frozen peas, thawed

3.   8 oz egg and spinach fettuccine (I used egg fettuccine)
      1 tbsp chopped parsley

1. Melt the butter in a small saucepan, add 2/3 cup of heavy cream and Parmesan cheese, bring to a simmer.
In a bowl whisk together 1/3 cup of cream and the yolks. Slowly pour the hot cream (from the saucepan) into the bowl with yolks to temper it. Add pepper. Whisk to combine.

2. In a skillet saute the mushrooms with 1 tbs of butter, 2-3 minutes.
Add the onion, prosciutto and garlic. Saute until prosciutto is slightly crisp and the onion is golden, 3-4 minutes. Turn off the heat.

3.In the meantime, cook the fettuccine al dente. Add peas to the cooking pasta, just to heat it through. Drain the pasta, add the egg-Parmesan mixture along with  mushrooms and prosciutto. Gently mix all together. Sprinkle with parsley.

No comments:

Post a Comment