The FETTUCCINE ALLA PAPALINA are a variation of the more famous carbonara, born one day out of chance and necessity.
Legend has it that one day Pope Pacelli asked for a lunch with a somewhat special menu, having very distinguished, and moreover foreign, guests. And, as a true Roman, he recommended a somewhat special pasta.
There wasn’t much time to think, and the cook (Cesaretto Simmi of the colonnade restaurant) decided to aim for a “softened” reworking of carbonara. It was successful and from then on the recipe went down in history.
Fettuccine alla Papalina is a rich and satisfying dish that embodies the authentic taste of Roman cuisine. With their robust flavor and the creaminess of egg and pecorino, they are a true pleasure for the palate and perfect to enjoy on any special occasion or as a main course for lunch or dinner.
SEE OTHER CLASSIC ROMAN FIRST COURSES:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz egg fettuccine
- 2 tbsp butter (or oil)
- Half golden onion
- 1 1/4 cup peas
- 3.5 oz prosciutto crudo (in one single slice)
- 3 eggs
- 3/4 cup heavy cream
- 1/3 cup Parmigiano-Reggiano
- to taste salt
- to taste black pepper
Tools
- 1 Pot
- 1 Bowl
- 1 Pan
Steps
The preparation of FETTUCCINE ALLA PAPALINA is, as you will see, really easy and quick.
First, cook the peas in a light sauté with a little butter and half a finely sliced onion. At the end of cooking, season with salt and pepper, and add the prosciutto crudo cut into small cubes.
Meanwhile, in a bowl break the 3 eggs and beat them together with the cream and the Parmigiano.
In a pot of abundant salted water, boil the fettuccine leaving them al dente.
Drain them into the pan with the sauce and finish cooking, adding some cooking water if necessary. Turn off the heat and add the egg, cream and Parmigiano mixture.
Toss the fettuccine until you obtain a smooth, creamy sauce, being careful not to let the egg coagulate and avoiding a scrambled effect.
Plate the fettuccine alla Papalina and finish the dish with a sprinkle of Parmigiano and a grind of fresh black pepper.
