Fettuccine alla Papalina is a rich and flavorful Italian pasta dish, deeply rooted in Roman culinary tradition. Often considered a variation of Carbonara, this recipe offers a creamier and more delicate alternative to the classic.
Legend has it that Pope Pius XII requested a lighter and more refined version of Carbonara, leading to the creation of Pasta alla Papalina. While the taste is smoother and milder, it is certainly just as indulgent and satisfying.
Though it shares a creamy texture with Carbonara, Fettuccine alla Papalina differs in key ingredients. Instead of guanciale, it uses prosciutto crudo, sautéed with butter and onion for a delicate yet aromatic base.
The egg and Parmigiano Reggiano cheese sauce (NO Pecorino Romano this time!) is enriched with a touch of cream, making it even silkier.
You may come across a version of Fettuccine alla Papalina that includes green peas. However, this is a modern variation and not part of the authentic traditional recipe. The original Papalina keeps its rich and creamy texture without the addition of vegetables.
The result is a creamy, comforting, and savory pasta dish, ideal for a family lunch or a cozy dinner with friends—even kids will love it!
Follow this step-by-step recipe to learn how to make authentic Fettuccine alla Papalina at home.
Ingredients
Prep Time: 10 Min | Cook Time: 15 Min | Servings: 4
- 250 g (9 oz) egg fettuccine. Try making them at home with our recipe for fettuccine
- 50 g (~½ stick) of unsalted butter
- 1 small onion (~50 g)
- 100 g (3.5 oz) Prosciutto Crudo (Parma Ham)
- 200 g (7 oz) panna da cucina (cooking cream) In Italy, we often use this very thick type of cream. If unavailable, you can substitute it with heavy cream.
- 3 eggs
- 60 g (~½ cup) grated Parmigiano Reggiano
- salt, to taste
- ground black pepper, to taste
- ⅓ cup water, at room temperature
Instructions
Step 1) - Place a nonstick pan on the stove over medium heat. Cut the butter into small pieces and add it to the pan. Add the sliced onion. Let the onion cook gently for about 6 minutes, until it becomes soft and translucent.
Next, pour in the room-temperature water and stir to combine. This will help soften the onion even more and create a light base for the sauce.
Step 2) - Add the ham cut into thin strips to the pan. Stir well to coat the ham in the buttery onion mixture. Let it cook for another 2-3 minutes, just enough for the ham to release its flavor and blend with the other ingredients.
Once done, turn off the heat and set the pan aside.
Step 3) - Meanwhile, prepare the creamy sauce. In a bowl, break the eggs and add the cream. Use a whisk to mix them together vigorously until smooth. Then, add the grated Parmigiano Reggiano cheese and mix again. Finally, season with a pinch of salt to taste and stir to combine. Set aside.
Step 4) - Fill a large pot with salted water and place it on the stove. Bring the water to a boil, then add the fettuccine.
Since fresh pasta cooks quickly, it will take about 3 to 5 minutes, depending on its thickness. If you are using store-bought fresh fettuccine, check the package instructions for the exact cooking time.
Once cooked, drain the pasta thoroughly, removing all the water, and add it to the pan with the ham and onion sauce. Turn the heat back on to high and stir the pasta for about 30 seconds to 1 minute, allowing it to absorb all the flavors.
Step 5) - Turn off the heat. Immediately pour the egg, cream, and cheese mixture over the pasta, distributing it evenly. Stir quickly so the residual heat of the pan and pasta creates a smooth, velvety sauce. Be careful not to overcook the eggs—this step should be done with the heat OFF to avoid scrambling them.
Finally, adjust the seasoning with freshly ground black pepper, mixing well one last time.
The Fettuccine alla Papalina is now ready! Serve immediately and enjoy while hot.
YOU MUST ALSO TRY:
- Amatriciana
- Cacio e Pepe Recipe
- Pasta alla Gricia
- Pasta alla Zozzona
- Smoked Salmon and Ricotta Fettuccine
- Vegetarian Carbonara Recipe
- Prosciutto and Melon
Storage
Fettuccine alla Papalina is best enjoyed fresh and piping hot, right after preparation. The creamy texture of the sauce and the delicate balance of flavors are at their peak when served immediately.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to one day. However, keep in mind that the sauce may thicken and lose some of its original creaminess. When reheating, it’s best to do so gently in a pan over low heat, adding a splash of milk or cream to help restore the sauce’s smooth texture.
Freezing is not recommended, as the creamy egg-based sauce may separate and alter the dish’s consistency when thawed.
For the best experience, prepare only the amount you plan to eat and enjoy it fresh!
Variations
A Common Variation: Peas and Cooked Ham
One of the most popular adaptations of Fettuccine alla Papalina includes peas and cooked ham instead of the traditional prosciutto crudo. While this version is well-loved, it is a modern variation and not part of the authentic Roman recipe.
Other Additions: Mushrooms and More
Some versions go even further by adding mushrooms, which significantly change the original flavors of the dish. While these extra ingredients can make for a tasty alternative, they stray from the traditional Papalina recipe, which is meant to be simple yet rich in flavor.
Tips
How to Get a Creamy Sauce
As with Pasta Carbonara, the key to success is ensuring that the egg and cheese mixture remains creamy and does not cook completely. The sauce should be poured over the hot pasta with the heat off and quickly mixed in. This allows the residual heat of the pasta to create a silky, velvety texture without scrambling the eggs.
Adjusting the Black Pepper
The amount of ground black pepper can be adjusted to personal taste. A light sprinkle will add a subtle touch, while a more generous amount will give the dish a bolder, spicier flavor.
Be Careful with the Salt
Since prosciutto, Parmigiano Reggiano, and butter already contribute plenty of savory depth, be mindful when salting the pasta water. Adding too much can make the dish overly salty. A small pinch of salt is usually enough to balance the flavors without overpowering them.
History and Origins of Fettuccine alla Papalina
Fettuccine alla Papalina is a less well-known dish compared to the famous four Roman pasta recipes—Gricia, Carbonara, Cacio e Pepe, and Amatriciana—but it is just as delicious and satisfying.
This pasta has an interesting yet somewhat debated history.
The name itself provides a clue to its origins. According to one historical account, in the early 1950s, Pope Pius XII asked the Vatican chef to create a lighter and more delicate version of Spaghetti Carbonara.
Thus, Fettuccine alla Papalina was born in the kitchens of St. Peter’s. The dish featured prosciutto crudo instead of guanciale, Parmigiano Reggiano instead of Pecorino Romano, and a gentle sauté of onion in butter. The creamy egg base remained, but with the addition of cream, making the sauce even richer and silkier.
However, food writer Livio Jannotti presents a completely different version of the story in his book La cucina romana e del Lazio in 400 ricette tradizionali.
According to Jannotti, Fettuccine alla Papalina actually predates Carbonara. He claims that the original recipe for Pius XII’s pasta was first served in 1935 at the Ristorante del Colonnato, near St. Peter’s Square—several years before Eugenio Pacelli became Pope.
This alternative theory suggests that Fettuccine alla Papalina may have influenced the creation of Carbonara, rather than the other way around.
Recipe Card
Fettuccine alla Papalina (Ham and Cream Carbonara)
Ingredients
- 250 g pasta - 9 oz, fettuccine
- 50 g unsalted butter - ~½ stick
- 1 onion - small, ~50 g
- 100 g ham - 3.5 oz Proscitto Crudo (Parma Ham)
- 200 g cream - 7 oz. In Italy, we often use panna da cucina (cooking cream), a very thick type of cream. If unavailable, you can substitute it with heavy cream.
- 3 eggs
- 60 g Parmigiano Reggiano - ~½ cup, grated
- salt to taste
- pepper to taste
- ⅓ cup water at room temperature
Instructions
- Place a nonstick pan on the stove over medium heat. Cut the butter into small pieces and add it to the pan. Add the sliced onion. Let the onion cook gently for about 6 minutes, until it becomes soft and translucent.
- Next, pour in the room-temperature water and stir to combine. This will help soften the onion even more and create a light base for the sauce.
- Add the ham cut into thin strips to the pan. Stir well to coat the ham in the buttery onion mixture. Let it cook for another 2-3 minutes, just enough for the ham to release its flavor and blend with the other ingredients. Once done, turn off the heat and set the pan aside.
- Meanwhile, prepare the creamy sauce. In a bowl, break the eggs and add the cream. Use a whisk to mix them together vigorously until smooth. Then, add the grated Parmigiano Reggiano cheese and mix again. Finally, season with a pinch of salt to taste and stir to combine. Set aside.
- Fill a large pot with salted water and place it on the stove. Bring the water to a boil, then add the fettuccine. Since fresh pasta cooks quickly, it will take about 3 to 5 minutes, depending on its thickness. If you are using store-bought fresh fettuccine, check the package instructions for the exact cooking time.
- Once cooked, drain the pasta thoroughly, removing all the water, and add it to the pan with the ham and onion sauce. Turn the heat back on to high and stir the pasta for about 30 seconds to 1 minute, allowing it to absorb all the flavors.
- Turn off the heat. Immediately pour the egg, cream, and cheese mixture over the pasta, distributing it evenly. Stir quickly so the residual heat of the pan and pasta creates a smooth, velvety sauce. Be careful not to overcook the eggs—this step should be done with the heat OFF to avoid scrambling them. Finally, adjust the seasoning with freshly ground black pepper, mixing well one last time.
Jocelyn Mallory says
I plan to make this dish soon as it appears to be simple to make and delicious, but I have a question about the directions. When you say, “Once the pasta is cooked, drain it directly into the pan with the ham and onion sauce.” I think you mean to add the pasta (water drained) to the sauce. You do not mean to add pasta and water to the sauce. Is this correct?
Barbara Felicità Lucchini says
Hi Jocelyn! Drain the pasta and add it to the pan with the sauce, ensuring no water is included. I'll make some adjustments to the text for clarity. Thank you for your comment!