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Fettuccine alla Papalina (Ham and Cream Carbonara)
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.
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.
Nutrition
Serving: 100gCalories: 669kcalCarbohydrates: 51gProtein: 25gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 232mgSodium: 605mgPotassium: 361mgFiber: 2gSugar: 5gVitamin A: 1343IUVitamin C: 2mgCalcium: 254mgIron: 2mg
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