Non-VegetarianLaziale cuisine Main Course

Fettuccine alla Papalina

Name: Fettuccine alla Papalina
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 400 g fresh egg fettuccine; 150 g prosciutto crudo; 150 g sweet peas; 40 g Butter; 50 g Yellow onion; 3 large Egg yolks; 60 g parmigiano reggiano; 15 g coarse sea salt; 2 g Black pepper

Rich egg fettuccine tossed with sweet peas, tender prosciutto crudo, butter, and a velvety egg and Parmigiano liaison.

🇮🇹Italy· Lazio

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

400 g fresh egg fettuccine — or 320 g dried egg fettuccine
150 g prosciutto crudo — Italian cured ham, cut into thin ribbons
150 g sweet peas — fresh or frozen
40 g Butter — unsalted
50 g Yellow onion — finely chopped
3 large Egg yolks — fresh, at room temperature
60 g parmigiano reggiano — finely grated
15 g coarse sea salt — for the pasta water
2 g Black pepper — freshly cracked

Equipment

•Large pasta pot
•Wide frying pan
•Mixing bowl
•Whisk
•Colander
•Tongs

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 22 g
carbs: 58 g
fibre: 4 g
protein: 26 g
calories: 540 kcal

Instructions

1
Bring a large pot of water to a rolling boil and stir in the coarse salt.
2
Melt the butter in a wide frying pan over low heat.
3
Add the chopped onion and cook gently until soft and sweet without browning.
4
Add the prosciutto ribbons and peas to the frying pan.
5
Cook over medium-low heat for four minutes until the peas are tender.
6
Whisk the egg yolks, grated Parmigiano Reggiano, and black pepper together in a bowl.
7
Cook the fresh fettuccine in the boiling water for two to three minutes until al dente.
8
Ladle out a small cup of starchy pasta water, then drain the fettuccine.
9
Transfer the hot pasta directly into the frying pan with the prosciutto and peas.
10
Remove the pan completely from the heat to prevent the eggs from curdling.
11
Pour in the egg mixture and toss vigorously, adding pasta water until a glossy sauce forms.
12
Divide immediately among warm plates and finish with extra black pepper.

Chef's tips

Always pull the skillet completely off the heat before introducing the egg and cheese mixture to keep the sauce smooth and creamy. Fresh egg fettuccine absorbs the delicate butter and egg emulsion much better than standard dried semolina pasta.

Ingredient substitutions

prosciutto crudo → prosciutto cotto (cooked ham) for a milder, softer bite
Parmigiano Reggiano → Grana Padano, or a half-and-half blend with Pecorino Romano

Storage

Best enjoyed immediately, though leftovers keep in an airtight container in the fridge for up to 1 day.

Reheating

Reheat gently in a frying pan over low heat with a splash of warm water, tossing continuously.

Common mistakes to avoid

•Adding the egg liaison while the pan is over heat, which scrambles the eggs into dry curds.
•Frying the prosciutto over high heat, which makes it tough, dry, and overly salty.
•Discarding all the cooking water, which is vital for creating a silky, cohesive sauce.

Serving suggestions

Serve immediately in preheated shallow pasta bowls.Garnish with a light dusting of extra Parmigiano Reggiano.Pair with a chilled glass of dry white Frascati Superiore from Lazio.