Papal Fettuccine

Name: Papal Fettuccine (Fettuccine alla Papalina)
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 tablespoon freshly grated parmigiano; 2-3 tablespoons sweet butter; ¼ small onion, sliced; 8 ounces fettuccine or cappelletti; 1 egg; Salt and pepper; 8 ounces fettuccine or cappelletti; 2-3 ounces boiled ham (or prosciutto cotto), diced; Salt and pepper; ⅓ cup fresh peas; 2-3 ounces boiled ham (or prosciutto cotto), diced

Fettuccine alla Papalina

Preparation info

2
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

I don’t know if the Pope eats Fettuccine alla Papalina, but everyone else in Rome does. This dish benefits from the wonderful sweet peas available in the Roman countryside. You may also use this sauce on cappelletti, as Romans do.

Ingredients

2-3 tablespoons sweet butter
¼ small onion, sliced
⅓ cup

Europe
Italy
Rome
Mediterranean
Pasta

Method

Set a large pot of lightly salted water to boil. In the meantime, melt the butter in a saucepan, add the onion and then the peas. When the peas are nearly cooked, add the ham, salt, and pepper.

Start boiling the pasta.

Beat the egg in a bowl with the parmigiano.

When the pasta is al dente, drain thoroughly and add to the egg. Toss until the egg coats the fettuccine, then