"STRAW AND HAY"

Yield serves 6

Number Of Ingredients 11

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1/2 teaspoon kosher salt, plus more for pasta pot
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
6 ounces prosciutto, sliced, cut into 1-inch strips
2 cups frozen peas, thawed
1 bunch scallions, trimmed and finely chopped
1 cup chicken stock (see page 40)
1 cup heavy cream
1 pound "straw and hay" (green and yellow) or plain fettuccine
1 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Bring a large pot of salted water to boil for pasta.
Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.