Paglia e Fieno

INGREDIENTS

Basic egg pasta           225 gr

Spinach pasta  225 gr

SAUCE

Bacon, diced (use pastirma)   110 gr

Garlic, smashed whole           3 cloves

Onion or shallots, diced brunoise      85 gr

Heavy cream   450 ml

Prosciutto, diced        55 gr

Parmesan cheese, grated        60 gr

 METHOD OF PREPARATION

1.         Mise en place.

2.         Blanch pasta together, shock and oil and reserve.

For the sauce:

3.         Render pastirma with garlic.  Pastirma will be crispy and garlic golden in color.  Discard garlic.  Set pastirma aside.

4.         Add onion or shallot and sauté.

5.         Add cream, prosciutto, and pastirma and reduce until sauce coats a metal spoon.

6.         Add parmesan cheese and pasta.