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Fettuccine alla papalina (Fettuccine for the Pope)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Total Time
15 mins
Course: Main Course , Soup

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

Instructions

    Cup of Yum
  1. If using homemade fresh egg pasta, prepare it following our basic recipe.
  2. You sauté some finely chopped onion in butter or olive oil until translucent.
  3. 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.
  4. 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.
  5. Serve immediately, if you like with additional grated cheese.