Straw & Hay Fettuccine

wendyow's picture

Jul. 04, 2012


Al dente straw and hay pasta 1 Bag (1 kg)
Pancetta 6 Ounce , dried
Onion 1 Large , diced
Fresh peas/1 cup frozen peas 1 Quart
Freshly grated pepper 1 Teaspoon
Chicken stock 1 Cup (16 tbs)
Parmesan cheese 2 Tablespoon , grated
Fresh oregano/Other fresh herbs, chopped 1 Cup (16 tbs) , chopped



1) If using fresh peas, shell them from the pods and blanche them in boiling water for 2-3 minutes. Place the peas in cold water when done, then drain.

2) On a medium-low heat, begin cooking the pancetta in a saucepan, until the fat renders.

3) Add the onions, cooking until translucent and pancetta gets crisp.

4) Add cooked or frozen peas and chicken stock.

5) Cover after it comes to a boil, then turn to medium-low for 10 minutes, or until peas have cooked.

6) Cook pasta in a large pot of boiling, salted water. Test after 3 minutes. Drain.

7) Toss hot pasta, add pancetta, onions, and peas. Mix.


8) Transfer the hot pasta to a serving dish. Garnish it with oregano and grated Parmesan cheese. Season with salt and pepper and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 5415Calories from Fat 874

 % Daily Value*

Total Fat 95 g146.2%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 4185 mg174.38%

Total Carbohydrates 920 g306.7%

Dietary Fiber 108 g432%

Sugars 159 g

Protein 238 g476%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet