Pasta alla Papalina

Pasta alla Papalina is a rich and flavorful Roman pasta dish, created as a more refined alternative to the classic carbonara. Traditionally made with fettuccine, prosciutto, onions, eggs, and Parmesan cheese, it delivers a creamy and delicate flavor that has stood the test of time in Roman culinary tradition.

Why You’ll Love This Recipe

This Pasta alla Papalina recipe is an exquisite balance of simplicity and elegance. It is easy to prepare yet sophisticated in taste, making it a perfect choice for both casual dinners and special occasions. The combination of savory prosciutto, sautéed onions, and creamy Parmesan-infused sauce creates a dish that feels luxurious without requiring complex techniques or hard-to-find ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fettuccine pasta
• Prosciutto crudo, thinly sliced
• Onion, finely chopped
• Eggs
• Parmesan cheese, finely grated
• Butter
• Salt
• Black pepper

Directions

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
2. While the pasta is cooking, melt butter in a large pan over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Stir in the sliced prosciutto and cook briefly, ensuring it remains tender.
5. In a separate bowl, beat the eggs and mix them with the grated Parmesan cheese.
6. Drain the pasta, reserving a small amount of the cooking water.
7. Add the pasta to the pan with the onion and prosciutto, tossing to combine.
8. Remove the pan from the heat and quickly stir in the egg and Parmesan mixture, adding a splash of pasta water if necessary to create a creamy sauce.
9. Season with salt and freshly ground black pepper to taste.
10. Serve immediately, garnished with additional Parmesan if desired.

Servings and timing

This recipe serves 4 people and takes approximately 25 minutes to prepare and cook.

Variations

• Substitute the prosciutto with cooked ham for a milder flavor.
• Use Pecorino Romano cheese instead of Parmesan for a sharper, saltier taste.
• Incorporate a splash of heavy cream for an even richer texture, though this is less traditional.
• Add peas or mushrooms for an additional layer of flavor and texture.
• Replace fettuccine with tagliatelle or spaghetti, depending on preference.

Storage/Reheating

Store any leftover Pasta alla Papalina in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat, adding a splash of water or milk to help restore the creaminess of the sauce. Avoid microwaving, as it may cause the eggs to scramble and the sauce to become dry.

FAQs

What is the origin of Pasta alla Papalina?

Pasta alla Papalina was created in Rome for Pope Pius XII, who requested a lighter and more elegant alternative to carbonara.

Can I use bacon instead of prosciutto?

While bacon can be used, it will produce a smokier and heavier flavor compared to the delicate taste of prosciutto.

What type of pasta is traditionally used for Pasta alla Papalina?

Fettuccine is the traditional pasta choice for this recipe, though other varieties like tagliatelle are also suitable.

Is heavy cream necessary for Pasta alla Papalina?

No, traditional Pasta alla Papalina does not use heavy cream; the creaminess comes from eggs and Parmesan cheese.

Can I prepare the sauce ahead of time?

It is best to prepare and serve Pasta alla Papalina immediately to maintain the sauce’s creamy texture.

How can I prevent the eggs from scrambling?

Remove the pan from the heat before adding the egg mixture and work quickly to coat the pasta evenly without cooking the eggs.

Is there a vegetarian version of Pasta alla Papalina?

You can omit the prosciutto or substitute it with sautéed mushrooms to create a vegetarian version.

What is the best Parmesan cheese to use?

Use freshly grated Parmigiano-Reggiano for the best flavor and texture.

How salty should the pasta water be?

The pasta water should be well-salted, about as salty as seawater, to properly season the pasta.

Can I freeze Pasta alla Papalina?

Freezing is not recommended, as the sauce may separate and the texture may suffer upon thawing.

Conclusion

Pasta alla Papalina is a shining example of Roman culinary finesse, offering a luxurious yet approachable dish that marries the richness of eggs and Parmesan with the savory touch of prosciutto and the gentle sweetness of onions. Perfect for both everyday meals and special gatherings, this timeless recipe invites you to experience a delicious piece of Roman history at your own table.

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