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Fettuccine alla Papalina (Roman Pasta with Prosciutto and Cream)
Fettuccine alla Papalina is a traditional Roman pasta dish made with fresh egg fettuccine, prosciutto crudo, eggs, Parmigiano Reggiano, butter, and onion. In this version, a little panna da cucina (Italian cooking cream) gives the sauce an especially smooth and velvety texture.
Ingredients
- 400 g fresh egg fettuccine - 14 oz
- 50 g unsalted butter - about ½ stick
- 1 small onion
- 100 g Proscitto Crudo (Parma Ham) - 3.5 oz
- 200 g panna da cucina (cooking 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 large eggs
- 60 g grated Parmigiano Reggiano - about ½ cup
- fine salt - to taste
- freshly ground black pepper - to taste
- ⅓ cup water - at room temperature
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the thinly sliced onion and cook gently for about 5–6 minutes, until soft and translucent but not browned.
- Pour in the ⅓ cup (80 ml) of room-temperature water and cook for another minute or two, stirring occasionally. This helps soften the onion further and creates a delicate base for the sauce.
- Cut the prosciutto crudo into thin strips and add it to the skillet. Cook for about 2–3 minutes, stirring gently, just until the prosciutto becomes fragrant and begins to soften.Remove the skillet from the heat and set it aside.
- Meanwhile, prepare the creamy egg mixture. Crack the eggs into a bowl and add the panna da cucina. Whisk until smooth, then stir in the finely grated Parmigiano Reggiano.Add a little freshly ground black pepper. Taste for salt only at the end, since both prosciutto and Parmigiano are naturally quite salty.
- Bring a large pot of lightly salted water to a boil. Add the fresh fettuccine and cook until al dente, following the package instructions or adjusting the cooking time according to the thickness of your homemade pasta.Fresh fettuccine usually cook in just a few minutes.
- Drain the pasta and immediately transfer it to the skillet with the prosciutto and onion.Return the skillet to medium heat and toss for about 30 seconds, just long enough to coat the fettuccine with the butter and prosciutto.Then remove the skillet completely from the heat.
- Pour the egg, cream, and Parmigiano mixture over the hot fettuccine and toss quickly and continuously.The residual heat from the pasta and skillet will gently thicken the eggs and create a smooth, creamy sauce without scrambling them.
- Finish with freshly ground black pepper and serve the Fettuccine alla Papalina immediately, while hot and creamy.
If the sauce seems too thick, add 1–2 tablespoons of hot pasta cooking water and toss again until creamy.
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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