Paglia E Fino Recipe
Fresh green and white pasta, Alfredo sauce with peas and Guanciale
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Ingredients
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Pasta
Alfredo Sauce
Additional Ingredients
Method
Making the Pasta
- 1
Prepare the Dough
In a large bowl, mix the all-purpose flour and spinach until well combined. Make a well in the center and add the eggs and water. Gradually mix from the inside out until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll the Pasta
After resting, divide the dough into two pieces. Roll out each piece using a pasta machine or rolling pin until thin. Cut the rolled pasta into desired shapes.
Making the Alfredo Sauce
- 4
- 5
Prepare the Sauce
In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant. Then, pour in the heavy cream, stirring well to combine.
- 6
Finish the Sauce
Add the Parmesan cheese, salt, and black pepper to the skillet. Stir until the cheese has melted and the sauce is creamy.
Combining Everything
- 7
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fresh pasta and cook for about 2-3 minutes until al dente. Reserve a cup of pasta water and drain the rest.
- 8
Combine with Sauce
Add the cooked pasta to the Alfredo sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water to achieve desired consistency.
- 9
Add Peas and Guanciale
Stir in the frozen peas and crispy guanciale. Cook for an additional 1-2 minutes until peas are heated through.
- 10
Garnish and Serve
Serve hot, garnished with chopped parsley.