Follow us


Fettuccine alla papalina, gritfully tasty!

Fettuccine alla papalina

Characterized by long origins, the fettuccine alla papalina are a Roman recipe, formed by a mix of bold flavors. Here’s how it is prepared and why it’s called that.

Fettuccine alla papalina are a typical Roman product. As you will see from the preparation, they are very similar to a carbonara . However, the two first courses are distinguished by the list of ingredients. Here the good and dear pancetta is replaced by raw ham, while pecorino gives way to Parmigiano Reggiano. Also, you have to brace yourself and add the cream too, to create a creamy sauce. Some choose to enrich everything with an additional ingredient: peas.

The history of fettuccine alla papalina is linked to a very important figure: Pope Pius XII . Arriving at the Vatican, the pontiff asked to be able to have a revisited dish, starting from the traditional Roman carbonara. In this way a quick and easy recipe was born, handed down to the present day.

Fettuccine alla papalina
Fettuccine alla papalina

Preparation of the recipe for fettuccine alla papalina

  1. Cut the butter into chunks and put it on the bottom of a non-stick pan. Transfer to the stove and add the onion cut into wedges. Sauté for 8 minutes .
  2. In the meantime, you can dedicate yourself to raw ham. Cut it into strips and, if you prefer, cut it into cubes .
  3. In the pot, pour half a glass of water at room temperature. Then, add the raw ham and, if you prefer, also the peas.
  4. Stir for 2 minutes, then turn off and set aside.
  5. At this point, lightly beat the eggs in a bowl and add the cream. Stir to mix.
  6. Add the grated cheese, a little salt and mix.
  7. Fill a saucepan with water and add salt. Transfer to the stove and, when it comes to a boil, dip into the fettuccine. Cook for 3 minutes , draining al dente .
  8. Transfer them to a pan and add the sautéed ham. Sauté a few minutes on the heat, then add the mixture of cream and eggs to the pasta alla papalina in a homogeneous way.
  9. Stir vigorously for a few minutes and, when the liquids thicken, you can turn off. Let it cool and fill your plates.


Also known as straw and hay fettuccine alla papalina, this first course is an easy and truly unique recipe. The best advice is to eat it immediately , as storage is not recommended.

If you want something decidedly more classic, you cannot fail to try the carbonara pasta !

Riproduzione riservata © - WT