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Fettuccine alla Papalina

Fettuccine alla Papalina

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 4 servings

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.
Keyword Fettuccine alla Papalina
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