Do you know the recipe for fettuccine alla papalina? There are different versions. Some people use cream, and some do not. Some use prosciutto crudo, while others prefer cooked ham. Some prefer not to use peas. In any case, however they are prepared, they are always delicious. A first course that I often make because everyone in my house likes it. And do you know why they are called this way? After a quick internet search, I discovered that their name is linked to Pius XII. It seems that this pope asked his cook to prepare a more delicate version of the classic spaghetti alla carbonara.
Other recipes with tagliatelle or fettuccine that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Fettuccine alla Papalina
- 9 oz egg fettuccine
- 5 oz prosciutto crudo (in a single slice)
- 7 oz frozen peas
- 1 onion (small)
- 2 eggs (medium)
- 2 oz Grana Padano cheese, grated (or Parmesan)
- 2 tbsp butter
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Bowl
- 1 Hand Whisk
Preparation of Fettuccine alla Papalina
Cut the prosciutto crudo into cubes and set aside.
In a large pan, melt the butter and gently sauté the finely chopped onion. Then add the peas without thawing them.
Cover and cook for about fifteen minutes, always on low heat, stirring occasionally and adding a few tablespoons of hot water if necessary.
Finally, add the diced prosciutto crudo and continue cooking for another 10 minutes or so. Adjust with salt and pepper.
In a large bowl, beat the eggs with a small hand whisk together with the grated cheese.
Meanwhile, cook the fettuccine in plenty of salted boiling water; drain al dente, but without draining too much, and transfer them directly into the egg bowl. Set aside a bit of the cooking water.
Mix them well with the egg and cheese mixture, then also add the peas with the prosciutto crudo and blend all the ingredients perfectly. If necessary, add a few tablespoons of the reserved cooking water.
Serve the fettuccine alla papalina on individual plates, sprinkle with a grind of black pepper, and serve immediately to prevent the egg from setting. Enjoy! Paola
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