Fettuccine Alla Papalina
The fettuccine alla papalina are a substantial and tasty dish, a variant of the classic carbonara that cannot be missing from your menu. It is said that the Papalina fettuccine was born when Cardinal Eugenio Pacelli, who would soon become Pope Pius XII, asked the restaurant that supplied meals to the Vatican for a particular dish while respecting the Roman culinary tradition. The cuisine of Vatican City is heavily influenced by Roman and Italian cuisine. Egg pasta, ham, onions, butter, heavy cream, Parmesan, eggs, salt, and pepper are the main ingredients in Fettuccine Alla Papalina, a delectable Roman dish. Enjoy the captivating smoothness and flavors of this dish!
Ingredients
- Fresh egg pasta, made according to our master recipe with 4-6 eggs, or 4-6 “nests” of store-bought fettuccine, 1 small onion, finely chopped, Butter or olive oil, 250g (1/2 lb) prosciutto or cooked ham, cut into small cubes, 350g (1/2 lb) peas (optional), 250ml (1 cup) heavy cream, 4 eggs, beaten with, 200g (7 oz) grated Parmesan cheese, Salt and pepper
Directions
- If using homemade fresh egg pasta, prepare it following our basic recipe.
- You sauté some finely chopped onion in butter or olive oil until translucent.
- Add the prosciutto or ham, and allow that to sauté for a few minutes, then, if you like and are feeling a bit heretical (see Note below), add the peas and allow them to insaporire for a minute or two more. Then add heavy cream and allow the cream to reduce a bit.
- Cook the fettuccine and, when al dente, drain (not too well) and add them to the cream sauce. Then pour over a egg which you will have beaten with grated parmesan cheese. Mix well, letting the egg and cheese mixture to thicken the sauce.
- Serve immediately, if you like with additional grated cheese.
