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The mediterranean ecookbook

Fettuccine alla papalina

In the Vatican City,it is called the Pope’s pasta.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Servings 6 minutes

Ingredients

  • For the Fettuccine alla papalina:

  • 3 Tbsp butter

    1 onion, finely chopped

    4 oz prosciutto, diced

    3 large eggs

    2 Tbsp heavy cream

    1 1/2 cups Parmesan (Reggiano)

    1 lb fettuccine noodles

    cracked black pepper, as desired

    • Directions

    • 1. Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside. Cook the noodles according to the package instructions, drain, and toss them with a bit of oil or butter to keep them from sticking.

      2. Meanwhile, in a large skillet, fry the onion in butter on low heat until soft. Typically, the onion in this pasta dish doesn’t take on color. Add in the prosciutto and heat it for a few moments until fragrant. Toss hot drained noodles and turn the heat on low.

      3. Then,combine the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.As you stir the ingredients together, the eggs will thicken and the cheese will melt. Add the pepper. Turn heat off and serve immediately.

    Find it online:

    https://pageturnercookbooks.com/mediterranean