Fettuccine alla Papalina | Roman Ham & Pea Pasta Recipe

Whereas we’ve got no proof to again it up, we suspect that there’s some hyperlink between this basic Roman pasta dish and the Americanized carbonara, because the recipe makes nearly each carbonara “mistake” discovered within the latter recipe. For those who’ve at all times preferred 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 contemporary egg pasta, whereas carbonara is at all times made with dry semolina pasta (similar 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 totally different from heavy cream, so the tip end result gained’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 contemporary.

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

You’ll want contemporary egg fettuccine which, for most individuals, means you’ll need to make it your self. A plus, in our guide! Try our full information right here on easy methods 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’ll need:

  • 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 contemporary fettuccine

  • Pasta pot

  • Massive 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 a bit of little bit of the new pasta water as mandatory to keep up 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 prepare 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 totally.

Serve instantly. Buon appetito!

Need to attempt an actual carbonara? Try our genuine recipe right here! Searching for extra recipes from Rome? Give this Roman hen and peppers dish a shot!