Fettuccine alla Papalina is a traditional Roman first course that is rich and tasty.
The most accredited theory suggests that it is a refined version of spaghetti alla carbonara, where prosciutto replaces guanciale, egg fettuccine replaces spaghetti, and parmesan replaces pecorino. A lighter and more digestible version specifically requested by Pope Pius XII, Eugenio Pacelli, in 1939. However, some claim that fettuccine alla papalina was first created in a restaurant near St. Peter’s Square and that spaghetti alla carbonara was a more “frugal” version. Over time, appreciated variations of papalina have also spread, such as those with peas or with cooked ham instead of raw.
Read on to learn how to make Fettuccine alla Papalina with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 0.55 lbs egg fettuccine
- 4.23 oz prosciutto (diced)
- 3 eggs
- 0.42 cups heavy cream
- 2.12 oz parmesan (grated)
- 1.76 oz butter
- Half onion
- salt
- pepper
Preparation of Fettuccine alla Papalina
Bring a pot of water to a boil for cooking the pasta.
While waiting for it to boil, melt the butter in a large non-stick pan.
Finely chop the half onion and let it soften over low heat with the melted butter and, if needed, a bit of hot water.Add the diced prosciutto and let it flavor for a few minutes, then turn off the heat and set aside.
Beat the eggs in a bowl with the cream, grated cheese, and a bit of pepper until you obtain a creamy and homogeneous mixture.Cook the fettuccine, drain them, keeping aside some pasta cooking water, and mix them with the egg cream.
Add the prosciutto with the onion and mix thoroughly, adding, if necessary, some of the reserved pasta cooking water.
Serve immediately, piping hot, your Fettuccine alla Papalina, sprinkling with a bit more pepper if desired.
Notes
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