Pasta alla Papalina: Recipe from Rome

Name: Pasta alla Papalina: Recipe from Rome
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 400 g fettuccine or tagliatelle; 1 small onion; 250 g peas; 300 g cooked ham; 200-250 ml heavy cream; 2-3 eggs; 200 g Parmigiano Cheese; 1 knob butter; salt; black pepper

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5.0

162 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
993 kcal
Course
Main Course
Cuisine
Italian

Pasta alla Papalina: Recipe from Rome

Daisy Meyer

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This creamy fettuccine recipe from Rome is easy to make and seriously delicious. A great family weeknight meal and perfect for using up leftover ham!

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Ingredients

Servings

400 g fettuccine or tagliatelle (14 oz) fresh or dried
1 small onion peeled and finely chopped
250 g peas (8-9oz) fresh or frozen
300 g cooked ham (10oz) or cured ham
200-250 ml heavy cream (1 cup)
2-3 eggs depending on size. If large use 2
200 g Parmigiano Cheese (7oz) grated
1 knob butter or olive oil
salt for pasta and to taste
black pepper to taste

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Instructions

Shell the fresh peas (if using), peel and finely chop the onion, cut the ham into small cubes/pieces, beat the eggs in a bowl with the grated Parmigiano.
If using fresh peas you will need to cook them in a little boiling salted water for 10 minutes before draining and adding them to the sauce. Fresh peas take longer to cook than frozen.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Cook the finely chopped onion in the butter or olive oil in a skillet or frying pan until translucent. Add cooked ham or prosciutto, and allow that to cook for a few minutes. Then, add the peas and cook for a couple of minutes more. If using fresh peas and they seem a little hard, add a little water and cook for a bit longer.
Then add the heavy cream (Italians use panna da cucina) and allow the cream to reduce a bit. Add ground black pepper and salt to taste.
Cook the pasta al dente according to the instructions on the packet. Fresh pasta will need only 1-2 minutes. When cooked, drain the pasta (but keep it a little wet) and add it to the cream sauce.
Then pour the beaten eggs and cheese over the pasta and sauce. Mix everything together well until the pasta is coated in a creamy sauce. Serve immediately, with generous sprinkling of ground black pepper and additional grated cheese if required.

Notes

Pasta alla Papalina is usually made with fettuccine but I also use tagliatelle. Although tagliatelle is slightly wider, there's often no difference between these two pasta ribbons.
You can leave out the peas if you wish. The original recipe is said to be without peas. However, nowadays many Italian include them.

Nutrition Information

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Calories 993kcal (50%) Carbohydrates 86g (29%) Protein 54g (108%) Fat 48g (74%) Saturated Fat 26g (130%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 323mg (108%) Sodium 1771mg (74%) Potassium 773mg (22%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1921IU (38%) Vitamin C 45mg (50%) Calcium 700mg (70%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 993 kcal

% Daily Value*

Calories	993kcal	50%
Carbohydrates	86g	29%
Protein	54g	108%
Fat	48g	74%
Saturated Fat	26g	130%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	0.2g	10%
Cholesterol	323mg	108%
Sodium	1771mg	74%
Potassium	773mg	16%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	1921IU	38%
Vitamin C	45mg	50%
Calcium	700mg	70%
Iron	4mg	22%