Penne alla fiesolana is a traditional dish hailing from Fiesole in Tuscany. The dish is made with a combination of penne pasta, olive oil, prosciutto crudo, onions, milk, flour, peas, and butter. The ingredients are cooked together and enriched with a simple béchamel sauce.

The pasta water should be added to the pot because the starches from the water allow the sauce to thicken up. Once done, the dish is usually garnished with chopped parsley, dusted with ground black pepper, or topped with grated Parmigiano-Reggiano.

Interestingly, penne alla fiesolana was a popular dish among the late 19th-century peasants, and it was typically prepared during the holidays.