Fettuccine alla Papalina
Indulge in the luxurious flavors of Fettuccine alla Papalina, a regal dish that hails from the heart of Rome! This delightful pasta features a silky blend of eggs and rich butter, perfectly complemented by savory cooked ham and a sprinkle of pepper. It's a creamy twist on classic Carbonara that’s sure to impress at your dinner table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- cooked ham
🥛Dairy & Eggs(3)
- butter
- Pecorino, Parmigiano Reggiano
- 3 whole eggs and one yolk
🫙Pantry Staples(1)
- fettuccine
🧂Spices & Seasonings(1)
- enough black pepper
👨🍳 Instructions
- 1
In a bowl, combine 3 whole eggs and one yolk with Pecorino, Parmigiano Reggiano, and enough black pepper. Mix well to obtain a smooth, homogeneous cream that is not too thick.
- 2
Cut the cooked ham into strips.
- 3
In a large pan, melt the butter and let it cool.
- 4
Add the cooked ham to the pan, which will provide balance to the dish.
- 5
Add the fresh fettuccine to the pan. When it is al dente, transfer it directly into the pan.
- 6
Finish cooking with a couple of tablespoons of water.
- 7
When ready, remove from heat and add the egg mixture, mixing well.
💡 Pro Tips
- ✓Cool your melted butter to 140-160°F before adding pasta because temperatures above 170°F will scramble the egg mixture when combined.timing140-160°F
- ✓Reserve pasta water at exactly 1-2% salinity and use 2-3 tablespoons per serving because the starch content (0.5-1%) helps bind the egg-cheese emulsion without breaking.technique2-3 tablespoons per serving
- ✓Grate Pecorino and Parmigiano to a fine powder using a microplane because larger pieces won't dissolve properly in the egg mixture, creating a grainy texture instead of smooth cream.ingredient
- ✓Remove the pan completely from heat before adding egg mixture and toss vigorously for 30-45 seconds because residual pan heat above 160°F will curdle the eggs.timing30-45 seconds
- ✓Use a 3:1 ratio of whole eggs to yolks because the extra yolk provides lecithin for emulsification while whole eggs give structure without making the sauce too rich.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Fettuccine alla Papalina
Indulge in the luxurious flavors of Fettuccine alla Papalina, a regal dish that hails from the heart of Rome! This delightful pasta features a silky blend of eggs and rich butter, perfectly complemented by savory cooked ham and a sprinkle of pepper. It's a creamy twist on classic Carbonara that’s sure to impress at your dinner table!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- cooked ham
🥛Dairy & Eggs(3)
- butter
- Pecorino, Parmigiano Reggiano
- 3 whole eggs and one yolk
🫙Pantry Staples(1)
- fettuccine
🧂Spices & Seasonings(1)
- enough black pepper
👨🍳 Instructions
- 1
In a bowl, combine 3 whole eggs and one yolk with Pecorino, Parmigiano Reggiano, and enough black pepper. Mix well to obtain a smooth, homogeneous cream that is not too thick.
- 2
Cut the cooked ham into strips.
- 3
In a large pan, melt the butter and let it cool.
- 4
Add the cooked ham to the pan, which will provide balance to the dish.
- 5
Add the fresh fettuccine to the pan. When it is al dente, transfer it directly into the pan.
- 6
Finish cooking with a couple of tablespoons of water.
- 7
When ready, remove from heat and add the egg mixture, mixing well.
💡 Pro Tips
- ✓Cool your melted butter to 140-160°F before adding pasta because temperatures above 170°F will scramble the egg mixture when combined.timing140-160°F
- ✓Reserve pasta water at exactly 1-2% salinity and use 2-3 tablespoons per serving because the starch content (0.5-1%) helps bind the egg-cheese emulsion without breaking.technique2-3 tablespoons per serving
- ✓Grate Pecorino and Parmigiano to a fine powder using a microplane because larger pieces won't dissolve properly in the egg mixture, creating a grainy texture instead of smooth cream.ingredient
- ✓Remove the pan completely from heat before adding egg mixture and toss vigorously for 30-45 seconds because residual pan heat above 160°F will curdle the eggs.timing30-45 seconds
- ✓Use a 3:1 ratio of whole eggs to yolks because the extra yolk provides lecithin for emulsification while whole eggs give structure without making the sauce too rich.ingredient3:1 ratio