Fettuccine alla papalina, ribbon noodles for the Pope
Pope Pius XII, who had a soft spot for pasta alla carbonara. A special variation was invented for him in the 1930s
5 from 2 votes
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
Course Main Course, main dish, meat dish, noodles
Cuisine Italy, rome
320gegg pastae.g. fettuccine
100graw hamprosciutto crudo
black pepperfreshly ground
Fry the finely chopped onion in butter until translucent. It should not turn brown. Cut the ham into pieces and gently fry with the onion. Season with pepper and a little salt if desired. In a bowl, mix the yolks with ⅔ of the grated Parmesan.
In the meantime, cook the fettuccine in plenty of salted water until al dente. When straining, collect some of the pasta water. Add the pasta immediately to the pan with the onions and ham and mix well.
Remove the pan from the heat and now add the yolk mixture. If the pasta is too dry, you can add 1-2 spoons of pasta water. Season with the remaining Parmesan and freshly ground black pepper and serve immediately.