Saturday Beefcake: Paglia e Fieno

Pancetta, diced, about one cup
Garlic, one clove, chopped
Onion, one half chopped
Dry White Wine, about a cup
Chicken Broth, one half cup
Olive Oil
Tomatoes, about one cup, chopped
Salt, Pepper
Farmer's Cream, half cup
Peas, one cup, cooked
Fresh Oregano
Green Tagliatelle, half pound, cooked
White Tagliatelle, half pound, cooked
Pecorino al Primo Salato, grated




1. Saute the pancetta in the olive oil. Add the white wine and saute until the wine is reduced about half. Add the broth.
2. Add the garlic and onion. Cook for about three minutes more.
3. Add the tomatoes, lower the heat and simmer for about fifteen minutes. Salt and Pepper to taste.
4. When the mixture has reached the desired texture, add the cream. Stir for a minute or two. add the peas.
5. Add the fresh oregano to taste right before you toss the sauce with the pasta.
6. heat the pasta again in a very large skillet with the sauce.
7. Serve lightly sprinkled with the pecorino.



Paglia e Fieno is easily one of the best pasta dishes to come out of Central Italy. The young man discovered in DNA magazine is called Vincenzo. With a name like that, he could very well be an Italian creation as well. Enjoy.