Fettuccine alla Papalina
Lazio · pasta · serves 4 · 30 min total · easy
Created at Ristorante La Cisterna in Trastevere for Cardinal Pacelli (later Pope Pius XII) — Rome's elegant cousin of carbonara.
Ingredients
- 400 g fresh fettuccine
- 150 g prosciutto cotto, diced
- 60 g butter
- 150 g fresh or frozen peas
- 4 yolks egg yolks
- 60 g Parmigiano Reggiano
- 1 small shallot or small onion
- 1 tsp salt and pepper
Method
- Sweat finely chopped shallot in half the butter. Add ham, then peas. Cook 4 minutes.
- Whisk yolks with Parmigiano and pepper.
- Cook fettuccine to al dente.
- Off heat, combine pasta with the ham-pea mixture and remaining butter. Pour in the yolk mixture with a splash of pasta water, tossing vigorously — silky cream, no scrambled egg.
- Plate at once.