Fettuccine alla papalina (Fettuccine for the Pope)
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Total Time
15 mins
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Course
Main Course, Soup
Fettuccine alla papalina (Fettuccine for the Pope)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- Fresh egg pasta made according to our master recipe with 4-6 eggs, or 4-6 "nests" of store-bought fettuccine
- 1 small onion finely chopped
- butter or olive oil
- 250 g 1/2 lb prosciutto or cooked ham, cut into small cubes
- 350 g 1/2 lb peas (optional)
- 250 ml 1 cup heavy cream
- 4 eggs beaten with
- 200 g 7 oz grated Parmesan cheese
- salt and pepper
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Instructions
- If using homemade fresh egg pasta, prepare it following our basic recipe.
- You sauté some finely chopped onion in butter or olive oil until translucent.
- Add the prosciutto or ham, and allow that to sauté for a few minutes, then, if you like and are feeling a bit heretical (see Note below), add the peas and allow them to insaporire for a minute or two more. Then add heavy cream and allow the cream to reduce a bit.
- Cook the fettuccine and, when al dente, drain (not too well) and add them to the cream sauce. Then pour over a egg which you will have beaten with grated parmesan cheese. Mix well, letting the egg and cheese mixture to thicken the sauce.
- Serve immediately, if you like with additional grated cheese.
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