TABELIAAUTHENTIC RECIPE
Fettuccine alla Papalina
Said to have been devised for Pope Pius XII by Rome’s La Papalina trattoria. A luxurious version based on carbonara, with cooked ham and peas. Turn off the heat when adding the egg mixture: the same iron rule as carbonara.
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Ingredients (4 servings)
- Fettuccine320 g
- Thick-cut cooked hamCut into 1 cm dice.100 g
- Green peas, fresh or frozen150 g
- Egg yolks3 pieces
- Heavy cream, at least 35% fat150 ml
- Parmigiano Reggiano80 g
- Unsalted butter30 g
- Small onionFinely chopped.1 piece
- Black peppera little
- SaltAs needed for seasoning the sauce and salting the pasta water.5 g
Method
Make the egg mixture
- 1 Combine 3 egg yolks, 150 ml cream and 40 g Parmigiano in a bowl.
- 2 Add 3–4 grinds of black pepper and mix well.
Ready when
The egg mixture is ready when evenly combined.
Boil the peas
- 1 Boil the peas in salted water, 500 ml water plus 1 tsp salt, for 2–3 minutes, then drain.
Ready when
The step is complete after boiling for 2–3 minutes and draining.
Chop the ingredients
- 1 Finely chop the onion.
- 2 Cut the prosciutto cotto into 1 cm dice.
Ready when
The step is complete once everything is cut.
Sauté the onion
- 1 Melt 20 g butter in a frying pan and sauté the onion over low heat for 5–6 minutes.
Ready when
Continue when translucent and softened.
Sauté the ham
- 1 Add the prosciutto cotto and sauté over medium heat for 2–3 minutes.
Ready when
Continue when lightly browned and beginning to release fat.
Add the peas
- 1 MeanwhileMeanwhile, start bringing a large pot of water to a boil, using 10 g salt per 1 L water.
- 2 Add the peas and sauté together for 1–2 minutes.
- 3 Season with 1/4 tsp salt and 3–4 grinds of black pepper.
Ready when
The step is complete after sautéing for 1–2 minutes.
Boil the pasta
- 1 Put the fettuccine in the prepared boiling salted water and cook al dente, 1 minute less than the package time.
- 2 Reserve 100 ml cooking water.
Ready when
Lift out once al dente.
Turn off the heat and transfer the pasta
- 1 Lift out the fettuccine al dente.
- 2 Be sure to turn off the heat under the frying pan before transferring the pasta.
Ready when
The step is complete once the pasta is in the pan with the heat off.
Caution
Turn off the heat before adding the pasta. Never add the egg mixture over direct heat.
Emulsify with the egg mixture
- 1 Pour the egg mixture over the pasta.
- 2 Add 2–3 tbsp cooking water and mix quickly with large movements.
Ready when
It is ready when residual heat emulsifies the sauce into a thick, creamy consistency.
Caution
Never return it to the heat.
Finish with Parmigiano and pepper
- 1 Plate and grate the remaining 40 g Parmigiano over the top.
- 2 Finish with freshly ground black pepper.
Ready when
It is ready after adding the cheese and pepper.
About this dish
In Rome’s Borgo district, just outside the Vatican walls, there once stood a small trattoria called La Papalina. In the late 1930s, Pope Pius XII, previously Cardinal Eugenio Pacelli, is said to have been a regular. This pasta is said to have been created especially for him by the owner.
Building on carbonara’s egg mixture with prosciutto cotto, cooked ham, and peas gives a richness worthy of the nickname “the Pope’s pasta.” Relatively recent among Roman dishes, it remains on restaurant menus, tied to a particular story and place.
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