Fettuccine alla Papalina | Roman Ham & Pea Pasta Recipe

Whereas we have now no proof to again it up, we suspect that there’s some hyperlink between this traditional Roman pasta dish and the Americanized carbonara, because the recipe makes nearly each carbonara “mistake” discovered within the latter recipe. If you happen to’ve at all times appreciated your carbonara with peas, give this recipe a shot however name it what it’s: Pasta alla Papalina!


Fettuccine alla Papalina | Roman Ham & Pea Pasta Recipe

What Makes Pasta alla Papalina Completely different from Carbonara?

This pasta dish makes use of recent egg pasta, whereas carbonara is at all times made with dry semolina pasta (corresponding to spaghetti or rigatoni). Whereas carbonara is made with (and ONLY with) guanciale, egg, pecorino cheese and black pepper, the sauce for Pasta alla Papalina makes use of butter, onion, prosciutto crudo (or ham), peas, eggs, and Parmigiano-Reggiano cheese.

Whereas there are some variations of this dish which add cream, we suggest skipping it for 2 causes. Firstly, Italian “panna” is definitely fairly completely different from heavy cream, so the top consequence received’t actually be the identical. Secondly, avoiding the addition of cream will actually let the components shine by and the flavour turns into surprisingly mild and recent.

What Sort of Pasta Ought to I Use to Make Pasta alla Papalina?

You’ll want recent egg fettuccine which, for most individuals, means you’ll need to make it your self. A plus, in our e book! Try our full information right here on the way to make it at residence.

Watch the Pasta Grammar video the place we make Fettuccine alla Papalina right here:


Makes: 2 servings

Cook dinner Time: 20-Half-hour

For this recipe, you will want:

  • 2 tbsp. (30g) unsalted butter

  • 1/4 white onion, diced

  • 2.5 oz. (70g) chopped prosciutto crudo or ham

  • 1/3 cup (50g) frozen peas

  • Salt

  • Recent black pepper

  • 2 egg yolks

  • 2 oz. (55g) grated Parmigiano-Reggiano cheese, or to style

  • 2 servings of recent fettuccine

  • Pasta pot

  • Giant pan

  • Picket spoon

  • Tongs

  • Bowl

  • Fork or whisk

Put a big pot of water on to boil. Whereas it comes as much as temp, soften the butter in a big pan over medium warmth.

Add the diced onion into the melted butter and sauté till tender and barely clear. Subsequent, add the chopped prosciutto and frozen peas. Season with a pinch of salt and pepper and convey to a simmer. Cook dinner the sauce for 10-Quarter-hour, spooning in just a little little bit of the recent pasta water as needed to take care of some moisture within the pan.

In the meantime, whisk the egg yolks and Parmigiano cheese collectively in a bowl. Put aside for later. When the pasta water involves a rolling boil, salt it generously.

When the sauce is nearing completion, add the pasta into the boiling water and cook dinner for 2-3 minutes or till al dente to your style. Switch the fettuccine with tongs into the sauce and stir all collectively. Take away the pan from the warmth, add the egg yolks and cheese, and blend all collectively completely.

Serve instantly. Buon appetito!

Wish to strive an actual carbonara? Try our genuine recipe right here! On the lookout for extra recipes from Rome? Give this Roman hen and peppers dish a shot!