Fettuccine alla PAPALINA – the Noble Carbonara of Pope PIO XII

Around the 1930s, at the “La Cisterna” restaurant in Rome, Cardinal Eugenio Pacelli (the future Pope Pius XII) inspired the creation of this refined and delicate dish. A lighter, more elegant twist on the popular carbonara, Pasta alla Papalina replaces guanciale with prosciutto crudo and pecorino with Parmigiano Reggiano. This dish remains a hidden gem of Roman cuisine, embodying the archetypal flavors of cacio e uova pasta while offering a distinctively noble character.

Why You’ll Love This Recipe

• Historical Significance: A dish created for a future Pope, rooted in Roman culinary history.
• Delicate Flavor: A subtler, sweeter alternative to traditional carbonara.
• Simple Ingredients: Requires only basic pantry staples for a sophisticated meal.

If you want to know the history and origins of Carbonara: https://cookingitalians.com/carbonara-history-origins-of-one-of-italys-most-beloved-dishes/

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

INGREDIENTS:

• 1 onion
• 6 slices of ham
• 3 tbsp of butter
• 4 egg yolks
• 1 whole egg
• 1/2 cup of Parmigiano Reggiano cheese
• 14 oz of Fettuccine pasta
• extra virgin olive oil to taste
• salt to taste
• 1 tsp of black pepper

METHOD

We begin by preparing the ingredients for the ham and onion sauté.

We finely slice the onion.

We cut the ham into strips.

Meanwhile, we boil the water in which we will cook the pasta.

Now we prepare the egg beat; similar to carbonara.

In a glass bowl, we put one egg yolk for each person plus one whole egg for the pan.

Now with a fork, we stir vigorously.

We add a pinch of salt.

We add a teaspoon of black pepper and the Parmesan cheese.

We stir vigorously and set aside.

In a frying pan, we put the butter and let it melt over medium heat.

We add the onion along with a ladle of water so that the onion stews and does not brown.

Now we add the ham  and in the pan we put the fettuccine to cook.

We return to the egg beaters by adding a ladle of cooking water, which by increasing the temperature will make the mixture velvety.

We drain the fettuccine and put them in the pan with the sautéed onion and ham.

We let it cook 1 minute over low heat, stirring the fettuccine and blending it with the ham and onion.

Now we pour in the beaten egg and and stir mixing everything together.

Plate and if you like, you can add a sprinkling of Parmesan cheese and black pepper.

Enjoy!!!

Tips

• Authenticity Note: Avoid adding cream or peas, as these are not part of the original recipe.
• Cheese Substitute: Use aged Parmesan for deeper flavor.
• Pasta Choice: While fettuccine is traditional, other long pasta like tagliatelle or spaghetti can be used.

Nutritional Information (Per Serving)

Enjoy! With its subtle sweetness and delicate balance of flavors, Pasta alla Papalina offers a taste of Roman history and elegance on your plate.

Fettuccine Alla Papalina Recipe

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Servings 4

Ingredients

  

• 1 onion
• 6 slices of ham
• 3 tbsp of butter
• 4 egg yolks
• 1 whole egg
• 1/2 cup of Parmigiano Reggiano cheese
• 14 oz of Fettuccine pasta
• extra virgin olive oil to taste
• salt to taste
• 1 tsp of black pepper

Instructions

 

• We begin by preparing the ingredients for the ham and onion sauté.
• We finely slice the onion.
• We cut the ham into strips.
• Meanwhile, we boil the water in which we will cook the pasta.
• Now we prepare the egg beat; similar to carbonara.
• In a glass bowl, we put one egg yolk for each person plus one whole egg for the pan.
• Now with a fork, we stir vigorously.
• We add a pinch of salt.
• We add a teaspoon of black pepper and the Parmesan cheese.
• We stir vigorously and set aside.
• In a frying pan, we put the butter and let it melt over medium heat.
• We add the onion along with a ladle of water so that the onion stews and does not brown.
• Now we add the ham and in the pan we put the fettuccine to cook.
• We return to the egg beaters by adding a ladle of cooking water, which by increasing the temperature will make the mixture velvety.
• We drain the fettuccine and put them in the pan with the sautéed onion and ham.
• We let it cook 1 minute over low heat, stirring the fettuccine and blending it with the ham and onion.
• Now we pour in the beaten egg and and stir mixing everything together.
• Plate and if you like, you can add a sprinkling of Parmesan cheese and black pepper.
• Enjoy!!!