Paglia e Fieno Recipe

Ingredients

• 3 ounces pancetta, cut into small dice (see headnote)
• 1/2 cup skinned hazelnuts, for garnish
• Salt
• 1/2 ounce dried porcini mushrooms, rehydrated in 1/2 cup boiling water
• 6 tablespoons (3/4 stick) unsalted butter
• 1 or 2 shallots, minced (2 tablespoons)
• 1 cup (about 8) baby bella/cremini mushrooms, cut into 1/2-inch dice
• 1/2 cup white vermouth
• 1 cup heavy cream
• Freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 6 ounces fresh egg linguine
• 6 ounces fresh spinach linguine
• 1 cup frozen peas (optional)
• 1/4 cup minced flat-leaf parsley leaves, for garnish
• Freshly grated Parmigiano-Reggiano cheese, for garnish