Fettuccine alla Papalina is a Roman pasta dish created as a refined alternative to carbonara, traditionally made for Pope Pius XII. It features fettuccine tossed in a delicate sauce of prosciutto, onions, butter, eggs, and Parmigiano-Reggiano, resulting in a creamy, savory meal with a touch of elegance. It’s a comforting dish with rich flavors and historical roots.
Fettuccine alla Papalina
Ingredients
- 13 ounces tagliatelle
- 5.5 ounces prosciutto
- 2/3 cup heavy cream
- 2 tbsp unsalted butter
- 2 egg yolks
- 1/4 onion
- 2-1/2 tbsp grated parmesan cheese
- 1 pinch salt
- freshly ground black pepper, to taste
Instructions
- Start by cutting the prosciutto into thin strips.
- In a pan, melt the butter over low heat and add the finely chopped onion. Sauté it for two or three minutes, adding a little hot water to prevent it from burning. Now, add the prosciutto.
- Let it brown on low heat for a couple of minutes, being careful not to burn it. Turn off the heat.
- In a bowl, mix the two egg yolks with cooking cream, add the Parmesan cheese, and a generous grinding of black pepper, and whisk vigorously with a whisk or fork.
- Boil the fettuccine in plenty of salted water and drain them very al dente, saving a good amount of cooking water. Transfer them to the pan with the prosciutto and toss them for about a minute, adding a ladle or two of cooking water.
- Turn off the heat and add the cream and egg sauce, stirring immediately to prevent it from curdling. The sauce should be very creamy; if it dries out too much, you can further dilute it with some cooking water.
- Serve the Fettuccine alla Papalina immediately, garnished with more pepper and Parmesan cheese, to taste.
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