Paglia e Fieno (Straw and Hay Pasta)

Try to say Paglia e Fieno 5 times fast! It’s quite the tongue twister. I can’t think of a more festive, cheery, springtime Italian pasta than Paglia e Fieno!

The classic Italian version calls for a blend of regular “yellow” tagliatelle and spinach “green” tagliatelle, tossed with diced prosciutto, peas, onion, and a velvety parmesan-cream sauce.

I can’t help myself but to kick things up a notch but adding in leeks – which will add a buttery and sweet dimension, and to substitute diced prosciutto for pancetta – which adds a meatier, more porky flavor, and to garnish with parmesan crisps – for a crunch that can’t be beaten!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!




Makes: 4 medium dinner portions

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

The Ingredients

½ pound regular tagliatelle (or sub fettucine)

½ pound spinach tagliatelle (or sub fettucine)

8 ounces cubed/diced pancetta (or sub prosciutto for a more traditional version!)

1 cup frozen peas

½ yellow onion, chopped

1 large leek, light green part only chopped

¾ cup heavy cream

6 tablespoons butter

1 cup grated Parmigiano-Reggiano cheese, plus more to garnish (or sub regular parmesan cheese)

Parmesan crisps, to garnish

Black pepper




The Steps

For parmesan-cream sauce: In a small pot over medium heat, add butter and let melt. Add cream and 1 cup parmigiano cheese. Add cracked black pepper to taste. Once cheese has melted, turn heat to low, cover and set aside.

NOTE: I do not add salt to this dish since the cheese and pancetta are very salty!

For pancetta and pea mixture: Over medium-high heat, sauté diced pancetta or prosciutto in a large dry pot or pan until just cooked. Drain off extra fat. Keeping heat on medium-high, add in 2 tablespoons butter, onion, leeks, and frozen peas to pancetta. Sauté for 3-4 minutes until leeks turn bright green and onions soften. Turn heat off.

To assemble: Boil pasta to al dente. Drain. Over low heat, add pasta to pancetta mixture. Add in parmesan-cream sauce. Toss until just combined.

Serve immediately, garnishing with grated parmigiano, parm crisps, and cracked black pepper.




The Steps With Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!




picture of grace eating

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