5.0 from 162 votes
Pasta alla Papalina: Recipe from Rome
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 993 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.