PAPALINA TAGLIATELLE – Fettuccine pasta with egg, ham and peas

Papalina Fettuccine is a rich and tasty first course of the traditional Roman cuisine.
The name and the origin of the recipe refer to Pope Pius XII. In fact, it is reported that Eugenio Pacelli was Pope and he asked the chef for a first course as delicious as Pasta Carbonara, but with more refined ingredients.

It’s easy to make. And like any regional recipe, it has spawned a number of equally delicious reinterpretations.

Ingredients for 3 servings:
450 g / 15,87 oz of Fettuccine
20 g / 0,70 0z of butter
1 medium size onion
150 g / 5,29 oz of cooked ham
100 g / 3,52 oz of peas
3 yolks
1 whole egg
100 g / 3,52 oz of Parmesan cheese
Salt and pepper

How to make it:
Use a large pan to avoid breaking the tagliatelle.
Add a knob of butter and a chopped onion to the pan.
Brown for 3 minutes and add the diced ham.
Continue to brown for 2 minutes, while you cook the peas in the pasta water for 3 minutes and add them to the ham, a little bit of salt, a lot of pepper, add two tablespoons of water and take it off the heat.
In a small bowl, add 3 egg yolks and a whole egg, 100 grams of Parmesan cheese and more pepper. Mix well and add half a ladle of pasta water and mix again.

Cook the tagliatelle or pasta of your choice.
Drain the pasta and add it to the pan, add a ladle of hot water and mix well.
Return the heat to medium-low and add the egg, mixing immediately and stirring until the sauce thickens, remove from the heat.
You can season the pasta with some freshly grated cheese and a little more pepper for those who are more daring.

Creamy. I’ll tell you about the most popular classic version of papalina. While we’re making it, though, I’ll also tell you about the slightly fancier version for discerning palates. It is a pasta that has its own space requirements, so choose a pan or even a casserole dish, a somewhat spacious pot,

A dab of oil, a small piece of wipe paper, and let’s get on with it. Nut of butter. The pickiest say extra virgin oil, but in truth the recipe says butter. For three servings, one medium-sized white onion. Everyone agrees on this and it should be chopped quite finely.

Brown three minutes on low heat, diced cooked ham about fifty grams each. Those in the UCAS Office of Complications Simple Affairs will say: “No, Gabriele, we definitely need prosciutto crudo di Norcia.” No, it takes cooked ham. Then some people also use prosciutto crudo, but it’s

Optional. Cubes or strips whatever you prefer, usually you make cubes. When the onion is a tiny bit transparent, almost browned we can add the cooked or raw ham according to your choice and it should be browned for two to three minutes. It should not be fried, it should be browned.

The peas go in. Again, pussy school of thought. Those who put ham don’t put peas. However, in the official popular recipe there go peas either fresh or frozen. In any case, however, do not put them raw directly inside the cooked ham there is already pasta water.

Put them in the pasta water three minutes and then pass them through, so you eat them cooked because raw they are a bit bothersome. Meanwhile, the cooked ham has browned a little bit. Look at the bottom of the pot, you see it tends to stick a little bit, we take

It off the stove. The peas, three minutes have passed, we take them out of the water and put them in with the ham. Drip a little water, so we stop the ham from cooking. Pepper, fresh black pepper, like there’s no tomorrow. Three egg yolks together with one hundred grams of Parmesan cheese.

And one whole egg, as they say for the pan. Gabriele, but you had to toast the pepper separately in a holy pan. No guys, then I emphasize a little bit this thing here of coolness in cooking, however this is a popular recipe, you should

Not confuse it with carbonara, cacio e pepe and so on. It is a popular recipe and it was born that way in its simplicity. Then someone complicated it a little bit with prosciutto, with olive oil, with roasted pepper. But the basic recipe is this simple, straightforward one.

Gabriele I use pecorino, min** then you have not understood anything. Use what you want, do what you want. Fresh pepper also in the now I say it: carbocrema! Just a tiny drop of water to dilute the egg. Noodle, noodle, whatever you like, whatever you like. Of course, the water was already salted,

Pasta if fresh, one hundred and fifty grams if dry one hundred grams. Per head I recommend! But it’s not that I resent the gastro pussies, it’s that punctually when you touch these recipes here always comes the professor. You don’t do that, you don’t understand anything.

They broke the minc** these guys. Cooking al dente. Ladle with water because otherwise they are too dry. On the stove. Before they heat up I put the eggs in. Mix the eggs right away so they don’t have an omelet effect. I still take the

Eggs to temperatures above sixty degrees because I don’t like raw eggs don’t like them, however I still want to keep them creamy. How do you cook the eggs, keeping them creamy? They need to be slightly wet, medium heat and shake them often without destroying the noodles.

The result must be this creamy egg here under the noodles. The sound you should hear is this. Serve it nice and hot creamy and put two peas on top of it, a little bit of ham, a little bit of fresh pepper on top.

Many years ago, the first time I tasted this recipe it had cream in it. I thought it was a recipe for children, for kindergarten, but no. I have to say that without cream made like this, with the egg, with the Parmesan cheese whipped well to perfection is something exceptional, delicious.

Ah, I make every forkful a pepata, If he knows, my urologist gets angry. That then Pope XXII had to be Pius XXII. He had to be, he had to have really simple tastes, because anyway it’s two ingredients really poor, really simple to make an all in all great recipe.

Ah Gabriele, but with your binge tasting you don’t leave anything for Beatrice? Why not! Three servings, two for me and one for her. The abbestia tastings are great, yum. So good! Hi everyone! I’m eating. Are you always eating? But I’m not. But are you still filming?

We’ll be done, but you go ahead and eat. I carry my duty forward, all the way, yum. Good.