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Fettuccine with skullcap


Fettuccine with skullcap

Fettuccine alla papalina is a Roman recipe, made up of a mix of bold flavours. Here's how it's 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.

The bacon is replaced by raw ham, while the pecorino leaves room for Parmigiano Reggiano. Furthermore, you have to be strong and add the cream too, to create a creamy dressing. Some choose to enrich everything with another ingredient: peas.

Fresh pasta
Fresh pasta

Ingredients

For the fettuccine alla papalina

  • Fresh fettuccine – 500 g
  • Butter – 50 g
  • Onion – 100 g
  • Raw ham in a single slice – 150 g
  • Eggs – 3
  • Fresh cream – 200 ml
  • Grated Parmesan – 60 g
  • Fine salt – to taste
  • Pepper – to taste

Preparation

How to prepare the recipe for fettuccine alla papalina

1

First, melt the butter in a saucepan. Then add the chopped onion to the knife and let it cook for about ten minutes, until it is tender. If necessary you can also add one or two tablespoons of water.

2

In the meantime, you can dedicate yourself to raw ham . Cut it into strips or, if you prefer, cut it into cubes. Add it to the onion and let it go for a few minutes.

3

At this point you can cook the pasta in plenty of salted water. Both fresh and dried fettuccine are fine. For cooking times, refer to those indicated on the package. If you prepare homemade pasta, 2 minutes of cooking will be enough.

4

Break the eggs into a bowl, add the cream , grated cheese , salt and pepper and beat with a fork.

5

Drain the pasta and sauté it in the pan with the sauce for 1 minute over high heat, then turn off the heat and add the cream and eggs, mixing well. Divide onto plates and serve immediately.

Here is a short video with all the steps to make it.

The most famous variant of the dish involves the addition of peas . If you wish, you can add 200 g of frozen ones together with the onion and then let them cook together with the ham. You will obtain a richer and tastier dish where the sweetness of the peas balances the flavor of the raw ham.

Conservation

We do not recommend storing fettuccine alla papalina. Enjoy them as soon as they are made to appreciate all their goodness.

Origin and history

The history of fettuccine alla skullcap is linked to a very important figure, that of Cardinal Eugenio Pacelli, future Pope Pius XII . Arriving in the Vatican in 1932, the pontiff asked an innkeeper, a certain Cesaretto Simma of the Osteria del Colonnato in via del Mascarino, for a traditional but revisited dish that could satisfy the palates of some illustrious guests.

Thus, instead of spaghetti, fettuccine was used, a richer egg pasta format of Roman origin (they are thicker and narrower than Emilian tagliatelle), parmesan took the place of pecorino and the eggs were left whole.

What not everyone knows is that fettuccine alla papalina are little known in the capital . The fame of the Santissima Trinità composed of cacio e pepe , amatriciana and carbonara meant that they ended up somewhat in oblivion.

Read also
Carbonara, amatriciana, cacio e pepe and 7 other unmissable dishes to eat in Rome

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