Pasta alla Papalina: Recipe from Rome
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
993 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Papalina: Recipe from Rome
Description
This Pasta alla Papalina recipe features fresh or dried fettuccine or tagliatelle noodles tossed in a creamy sauce made from sautéed onions, cubed ham or prosciutto, and peas. The peas can be fresh, requiring a short boil, or frozen for convenience. The sauce is finished with heavy cream that reduces slightly, then mixed with beaten eggs and freshly grated Parmigiano cheese to enrich the dish and provide a velvety texture.
The flavors balance savory ham, sweet peas, and the sharpness of Parmesan, with a subtle hint of black pepper. Cooking the onions until translucent before adding ham ensures a tender base. The pasta cooked al dente provides a firm texture to contrast the creamy sauce and soft peas.
While the original Roman preparation often omits peas, adding them is a common modern variation that introduces brightness and mild sweetness. Tagliatelle works well as an alternative to fettuccine, and seasoning adjustments can be made to taste.
Ingredients
- 400 g Fettuccine pasta 14 oz) fresh or dried, or tagliatelle
- 1 onion peeled and finely chopped, small
- 250 g pea (8-9oz) fresh or frozen
- 300 g ham 10oz) or cured ham, cooked
- 200-250 ml heavy cream (1 cup)
- 2-3 egg 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
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
- Fettuccine or tagliatelle are suitable for this recipe; tagliatelle is slightly wider but works similarly.
- Fresh peas need longer cooking than frozen; parboil fresh peas before adding to the sauce.
- You can omit peas if desired; the traditional recipe does not always include them.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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