. Difficulty: Medium
. Doses: 4 people
. Preparation time: 45 minutes
. Variety: Pasta
Ingredients1 lb of fresh paglia e fieno fettuccine, or ½ lb dry egg fettucine and ½ lb dry spinach fettuccine if you can’t find it packaged together
2 tablespoons extra virgin olive oil
Salt for the pasta water
1 cup shelled fresh peas blanched or frozen baby peas, defrosted
2 tablespoons unsalted butter
6 to 8 slices imported prosciutto, cut crosswise into 1/2-inch thick ribbons
2/3 cup chicken stock or canned reduced-sodium chicken broth
½ cup heavy cream
¾ cup freshly grated Grana Padano cheese
PreparationBring a large pot of salted water to a boil over high heat.
Trim the roots, tips and any yellow or wilted leaves from the scallions. Cut them in half lengthwise, then crosswise into 3-inch lengths. Cut the scallion pieces lengthwise into thin strips.
Heat the oil in a large, heavy skillet over medium heat. Add the scallions and cook until wilted, 1 to 2 minutes. Scatter in the peas and cook until just tender, about 3 minutes. Add the prosciutto and toss until it changes color, 1 to 2 minutes. Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes.
Stir the pasta into the salted boiling water. Return to a boil and cook the pasta until done al dente. Fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet, stirring to coat the pasta with sauce. Cook on high heat until the sauce is reduced enough to form a creamy sauce. Remove from the heat, toss in the grated cheese and serve immediately in warm bowls.