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“I first tried this plate in Boston's North End. It is pure comfort food. This is my recipe. The authentic Paglia e Fieno uses half egg noodles and half egg noodles with spinach. I found it difficult to find the spinach egg noodles so I just went with the regular. An alternative that people usually do is half spinach fettucine and half regular fettucine. I prefer the egg noodles for their flavor but either one is okay. Buon Appetito!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook egg noodles as directed on package. Drain.
  2. Cook prosciutto in toaster oven until slightly crispy and then shred into bits. Set aside.
  3. Add 2 tablespoons butter in hot skillet. Stir in garlic, salt and pepper, about 30 seconds. Add in mushrooms and continue to stir for 4-5 minutes.
  4. Add 3/4 cup half and half and stir occasionally for 5 minutes or until mixture thickens.
  5. Add pasta, prosciutto, 2 tablespoons butter, 3/4 cup cream and peas. Toss until well coated and continue to heat until peas are well-cooked.
  6. Mix in parmesan cheese and serve.

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