Fettuccine alla papalina, ribbon noodles for the Pope
Pope Pius XII, who had a soft spot for pasta alla carbonara. A special variation was invented for him in the 1930s
Ingredients
- 320 g egg pasta e.g. fettuccine
- butter
- 1 onion
- 100 g raw ham prosciutto crudo
- 150 g parmesan
- 2 egg yolks
- black pepper freshly ground
- salt
Instructions
- Fry the finely chopped onion in butter until translucent. It should not turn brown. Cut the ham into pieces and gently fry with the onion. Season with pepper and a little salt if desired. In a bowl, mix the yolks with ⅔ of the grated Parmesan.
- In the meantime, cook the fettuccine in plenty of salted water until al dente. When straining, collect some of the pasta water. Add the pasta immediately to the pan with the onions and ham and mix well.
- Remove the pan from the heat and now add the yolk mixture. If the pasta is too dry, you can add 1-2 spoons of pasta water. Season with the remaining Parmesan and freshly ground black pepper and serve immediately.
Nutrition
Calories: 598 kcalCarbohydrates: 61 gProtein: 30 gFat: 26 gSaturated Fat: 11 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 9 gCholesterol: 207 mgSodium: 788 mgPotassium: 329 mgFiber: 3 gSugar: 3 gVitamin A: 482 IUVitamin C: 2 mgCalcium: 491 mgIron: 2 mg
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