Fettuccine alla papalina

Fettuccine alla papalina is a first course from the Italian culinary tradition, particularly from the Roman cuisine, which is said to have been created in honor of Pope Pius XII. It is a richer and tastier variant of the classic Fettuccine Alfredo. Here’s how to prepare it:

Ingredients

• 400 g of fettuccine
• 150 g of cooked ham in a single slice
• 250 ml of cooking cream
• 50 g of grated Parmesan cheese
• 2 egg yolks
• 30 g of butter
• Salt to taste
• Black pepper to taste
• Nutmeg to taste

Preparation

1. In a non-stick pan, melt the butter over medium heat.
2. Add the cooked ham cut into strips and let it slightly brown.
3. Meanwhile, in a bowl, mix the egg yolks with cream, grated Parmesan cheese, a pinch of salt, a sprinkling of black pepper, and a bit of nutmeg.
4. Cook the fettuccine in plenty of salted water following the package instructions to achieve al dente texture.
5. Drain the pasta and transfer it to the pan with the ham.
6. Pour the cream, egg yolks, and Parmesan mixture over the fettuccine and gently mix over low heat for a couple of minutes, until the sauce has slightly thickened and is well combined with the pasta.
7. Serve immediately, adding more grated Parmesan if desired.

Curiosity

The story goes that this recipe came to life during the pontificate of Pius XII, to offer the Pontiff a substantial yet refined dish. The cooked ham blends with the creaminess of the cream, made even more enveloping by the presence of Parmesan and egg yolk, creating a balance of flavors that has made this dish famous around the world.

Remember to adjust the quantities according to the number of diners and enjoy your meal!