Straw and Hay Recipe
Course: Main Course, PastaDiving into a dish that marries simplicity with elegance, we explore a pasta recipe that’s as visually appealing as it is delicious. Imagine weaving together the soft greens of spinach pasta with the golden hues of traditional tagliatelle, creating a delightful blend that’s not just a treat for the eyes but also a feast for the body. This dish, with its humble origins, has evolved over the years, becoming a canvas for flavors and textures that tell a story of culinary evolution.
The heartiness of bacon, combined with the earthy tones of mushrooms and the richness of heavy cream, brings a comforting depth to the dish. Yet, it’s not all about indulgence. The inclusion of spinach pasta introduces a subtle way to sneak in some veggies, making it a clever pick for those looking to balance taste with nutritional benefits.
Historically, pasta dishes have been a staple in Italian cuisine, with records dating back to the 13th century. However, it’s the creative combination of ingredients in this recipe that showcases the innovation in modern cooking—blending tradition with contemporary tastes.
Calorie-wise, while the dish leans towards the indulgent side with its butter and cream, the mushrooms and spinach pasta offer a compensatory boost of vitamins and fiber. It’s a reminder that sometimes, a little luxury on the plate can be part of a balanced diet, especially when enjoyed in moderation.
But beyond numbers and nutrients, it’s the symphony of flavors that makes this dish stand out. The crispy bacon adds a salty crunch, the mushrooms a savory depth, and the Parmesan a nutty finish—all wrapped in the creamy sauce that clings to each strand of pasta, ensuring every forkful is as satisfying as the last.
So, as you twirl your fork through the strands of “straw and hay,” remember that you’re not just eating pasta. You’re savoring a piece of culinary art that balances the scales of taste and health, proving that with the right ingredients, even the simplest dishes can become a masterpiece.
The heartiness of bacon, combined with the earthy tones of mushrooms and the richness of heavy cream, brings a comforting depth to the dish. Yet, it’s not all about indulgence. The inclusion of spinach pasta introduces a subtle way to sneak in some veggies, making it a clever pick for those looking to balance taste with nutritional benefits.
Historically, pasta dishes have been a staple in Italian cuisine, with records dating back to the 13th century. However, it’s the creative combination of ingredients in this recipe that showcases the innovation in modern cooking—blending tradition with contemporary tastes.
Calorie-wise, while the dish leans towards the indulgent side with its butter and cream, the mushrooms and spinach pasta offer a compensatory boost of vitamins and fiber. It’s a reminder that sometimes, a little luxury on the plate can be part of a balanced diet, especially when enjoyed in moderation.
But beyond numbers and nutrients, it’s the symphony of flavors that makes this dish stand out. The crispy bacon adds a salty crunch, the mushrooms a savory depth, and the Parmesan a nutty finish—all wrapped in the creamy sauce that clings to each strand of pasta, ensuring every forkful is as satisfying as the last.
So, as you twirl your fork through the strands of “straw and hay,” remember that you’re not just eating pasta. You’re savoring a piece of culinary art that balances the scales of taste and health, proving that with the right ingredients, even the simplest dishes can become a masterpiece.
Ingredients
130 g (4.5 oz) dry Tagiatelle pasta
130 g (4.5 oz) of dry tagiatelle pasta (with spinach)
100 g (3.5 oz) white onion, finely chopped
100 g (3.5 oz) butter
250 g (9 oz) bacon, diced or striped
Half cup of freshly grated Parmesan
300 g (10.5 oz) chopped brown mushrooms
200 g (7.1 oz) heavy cream
1 tbsp dried wild mushrooms (optional)
1 tsp dry garlic
1 tsp oregano
Bunch of fresh basil
Salt/pepper to taste
Directions
- Melt most of the butter in a large pan. Add onion and fry for 3 minutes.
- In another pan, fry the bacon in the remaining butter until golden brown. Set aside.
- Add Champignon mushrooms to the pan with the onion and saute for about 5 minutes until the mushrooms are soft.
- Now add cream, dry mushrooms, salt and spices. Cook for about 3 minutes.
- Now add the fried bacon from another pan to the main one and cook for about 1 more minute.
- Boil the pasta in salted water until al dente. Drain off excess water.
- Add pasta to the pan with the mushrooms and cook for 1 minute until the pasta is incorporated with the mixture.
- Place the pasta on a plate, sprinkle with grated Parmesan and garnish with basil leaves.
