Paglia e Fieno (Straw and Hay Pasta)

                        
                            Paglia e Fieno
                      (Straw and Hay Pasta)

As you might already know, I love to watch cooking shows. I like to try to cook after the recipes
I see on TV. This one is from Ina Garden. But I used a bit different things then she did. Anyway,
this is an amazing dish and a keeper.

This is what you need:

- around 10 slices of Bacon (or Pancetta) When you use the thick cut, just around 5, diced

- 1 cup diced Onion, chopped

- 3 gloves of Garlic, chopped

- 1 TBSP Butter

- 1 1/2 cups of heavy cream (or 1 cup cream, 1/2 cup milk like I did)

- 4 ounces of good Gorgonzola cheese (also known as Blue Cheese)

- 1/2 cup Parmigiano Reggiano (grated)

- 1 TSP Salt/Pepper (she used 1 1/2 TSP. It was a bit to salty for us)

- Frozen peas. around 1 cup or more if you like

- handful fresh Basil, roughly cut

- good, fresh Pasta if you can find. You should half the needed amount with green Pasta

Keep some of the Pasta water


This is how you do it:

Fry the sliced Bacon/Pancetta in the pan till its nice and crisp. Put it aside but keep the Bacon
drippings. To them, add 1 TBSP Butter and the onions and fry on medium high till their nice
glassy and soft but not burned. Takes around 5 min.. Then add the chopped Garlic and let sit
for another 30 sec.. Now add your heavy cream (mixed with milk or without) and get it back to
a soft simmer. Cut the Gorgonzola into pieces so its easier for it to melt in the hot sauce. Stir
softly. When the Gorgonzola is melted, add the Parmigiano and let it melt in the sauce. Salt and 
Pepper it.

Cook the Pasta like it states on the package al dente. Once its cooked, add right away in 
the sauce and stir. Remain some of the Pasta water for the case that the sauce is getting to thick.

Now you add the frozen/thaw Peas and the Basil and the fried Bacon pieces and stir everything
evenly. Serve immediately. 


Buon appetito