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Straw & Hay with Gorgonzola (Paglia e Fieno)

This is a rich and creamy pasta dish that's well balanced with prosciutto and peas and basil. The contrast of salty and sweet with the creamy Gorgonzola cheese sauce is just perfection. This dish is elegant for company and easy for a family week night meal.

Course dinner, Main Course, Pasta
Cuisine Italian
Keyword Gorgonzola Cream Sauce, northern Italian pastas, Paglia e Fieno, Pasta Dinner, Proscuitto & Peas Pasta, Rich & Creamy Cheese Sauce, Straw & Hay Pasta
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Author The Tiny Fairy

Ingredients

Gorgonzola Sauce with Prosciutto, Peas & Parmesan

  • 3 Tablespoons unsalted butter, divided
  • 4 ounces prosciutto, cut crosswise in 1/2 inch thick matchsticks, or diced
  • 1 cup yellow onion, chopped about 1 large onion
  • 1 Tablespoon garlic, minced about 3 regular sized garlic cloves
  • 1½ cups heavy cream
  • 4 ounces Gorgonzola dolce cheese, crumbled see recipe notes below
  • 1 teaspoon kosher salt prefer Diamond brand
  • 1 teaspoon fresh ground black pepper
  • 2 cups frozen peas allow to come thaw as you make the sauce
  • ½ cup freshly grated Parmesan cheese, plus extra for serving
  • ¼ cup fresh basil leaves, julienned, plus extra for garnish

Cooking the Pasta

  • 8-10 ounces Tagliatelle pasta or fettuccine
  • water to fill a large pot
  • 1 Tablespoon kosher salt prefer Diamond brand
  • 1 Tablespoon olive oil

Instructions

  1. Fill a large pot with water, add 1 tablespoon of kosher salt and olive oil and bring to a boil.

  2. Meanwhile, melt 2 tablespoons of butter in a large 12-inch sauté pan over medium heat. Add the prosciutto and cook for 5 minutes until crispy. Remove to a plate and set aside.

  3. Add the remaining tablespoon of butter and the chopped onion to the sauté pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for an additional minute.

  4. Add the cream, Gorgonzola cheese, 1 teaspoon kosher salt and pepper and bring the sauce to a boil. Lower the heat and gently simmer for 5 minutes, stirring occasionally, until thickened. Turn off the heat.

  5. When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the pasta water to remain.

  6. Add the peas, prosciutto, basil and pasta to the sauce and toss to coat the pasta well. If the pasta seems a little dry, add a little reserved pasta water. Add Parmesan cheese and toss well. Taste for seasoning and serve hot with extra Parmesan and fresh basil.

Recipe Notes

Italian Gorgonzola cheese comes in two types:  Dolce and Mountain -  dolce is light and creamy while mountain is piquant and crumbly.

This recipe in from Ina Garten's cookbook Foolproof.