The fettuccine alla papalina is said to have originated in the 1950s in Rome, and the dish was named after Giovanni Pietro Bellori, a cardinal who was also a great lover of good food.

The recipe was supposedly created in his honor or, more precisely, as a tribute to his passion for rich and creamy dishes, like “pasta alla carbonara,” which, although similar in base, has its own distinct identity.

There are several legends about how the dish was born, but the most credited version is that Cardinal Bellori was known for his banquets and his love for fettuccine, which, at that time, were prepared in various ways.

A chef in a Roman restaurant created a special version enriching it with cream, prosciutto, and butter to satisfy the cardinal’s tastes.

The dish, then, was named “fettuccine alla papalina” in his honor, to link the recipe to his name and his position.

The term “papalina” actually refers to the honorific title attributed to a figure linked to the Pope (in this case, the cardinal).

“Papalina” recipes were quite common in Roman cuisine of the time and usually referred to dishes prepared for the papal court or religious dignitaries.

Indeed, “papalina” evoked the idea of a rich dish, exquisite and suitable for a person of rank.

The traditional recipe consists of cream, prosciutto, butter and Parmesan.

In its modern version, some variations have been made, such as adding Pecorino Romano instead of Parmesan Reggiano or replacing prosciutto with guanciale.

The recipe is dedicated to the film “Conclave” nominated for 8 Oscars including Best Picture, for the Oscar Menu.

Plot: Cardinal Lawrence (Ralph Fiennes) is tasked with leading the conclave to elect the new pope.

Once the most powerful leaders of the Catholic Church gather and are locked in the secret rooms of the Vatican, Lawrence finds himself trapped in a web of intrigue, betrayal, and power games.