Straw and hay with Gorgonzola (Paglia e fieno) from Barefoot Contessa Foolproof: Recipes You Can Trust (page 156) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • carol_se9mwz on May 07, 2026

    Cut back on salt if using prosciutto

  • amanda_ejt6ss on February 16, 2026

    Really good but really rich!

  • adellel on January 10, 2026

    I’m not a big fan of peas, so I cooked up and added mushrooms instead. It was so good! I didn’t add the salt. If I had, it would have been too much if there was some prosciutto in the bite. When I didn’t have the prosciutto, it did need salt.

  • anya_sf on April 15, 2022

    This time I sauteed some mushrooms along with the onion - so good! Half the sauce was enough for 7-8 oz pasta. Again, I also added broccoli.

  • averythingcooks on December 21, 2021

    Oh boy - this is certainly a treat. The sauce was (predictably!) rich & full of flavour and I served it over homemade pasta with a green salad on the side. I wish I'd remembered anya_sf's tip about adding broccoli to the sauce - perfect use for the last bits in the fridge. I cut this to 2/3rds and it easily fed 2 of us with enough leftover for 1 lucky person's lunch today.

  • anya_sf on February 03, 2019

    De Cecco egg fettuccine worked well. Sauce was extremely rich, but so good. I think the cream could be reduced to one cup and the salt cut in half. Could probably reduce the prosciutto too, although it was yummy. I served steamed broccoli on the side (or you could add it to the pasta) to balance the richness.

  • ianapoli on August 16, 2015

    made 8/15. excellent results. Used half and half instead of full cream and it was fine - and a lot less fat.

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