Vatican City (Holy See) – Fettuccine alla Papalina
This humble dish will have you believing there is a God. Minimal ingredients assembled simply create a heavenly dish. There must be a reason why they call it the Pope’s pasta. This easily comes together in under 30 minutes, it just might become your new weeknight favorite.
Ingredients
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 but a lot
Instructions
1. Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside. Boil your noodles, 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 until totally soft. Typically, the onion in this pasta dish doesn’t take on color. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. Add in the prosciutto and heat it for a few moments until fragrant. Toss hot, drained noodles and turn off the heat.
3. Dump the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper (or you can let your guests add their own). As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Be sure to add a lot of pepper.
Original recipe found here:
http://globaltableadventure.com/recipe/the-popes-fettuccine-fettuccine-alla-papalina/
Marty Made It 