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Fettuccine alla Papalina is rich and creamy pasta, ham, and peas all tossed in a Parmesan cheese sauce.
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What is Fettuccine alla Papalina?
It’s a traditional Roman pasta dish made with fettuccine, ham, peas, sauteed onions, and other ingredients – all tossed in a creamy Parmesan sauce.
The name of this recipe translates to “The Pope’s Fettuccine” or more literally “fettuccine for the pope’s skullcap” and it’s believed to have been inspired by Pope Pius XII who asked for a more indulgent version of pasta alla carbonara.
Today Fettuccine all Papalina is often referred to as the National Dish of the Vatican.
Why you'll love Fettuccine alla Papalina
- It’s creamy, rich and delicious with a punch of smokey and salty flavor from the ham, earthy peas, and tender pasta in every bite.
- This indulgent dish is elegant enough for a dinner party – but it’s easy enough to make on a weeknight.
Key Ingredients & Substitutions
- Pasta – Fettuccine is the traditional pasta used in this dish, but any long-strand pasta will work.
- Ham – Spec is the ideal ham to use for this dish because of its smoky flavor, and it crisps up nicely when fried. If you cannot find spec, use prosciutto for a similar taste and texture. Bite-sized pieces of ham can also be used in this dish.
- Extra Virgin Olive Oil
- Unsalted Butter
- Onion – Yellow onion is best as it has a mild flavor, but a sweet onion can also be used. Avoid red or white onions for this recipe
- Fresh Garlic
- White Wine – Used to deglaze the pan (or use chicken stock if you prefer)
- Heavy Cream
- Eggs
- Parmesan Cheese – Freshly grated, aged Parmesan cheese will give this dish the best and most authentic flavor.
- Frozen Green Peas – Keep frozen until you’re ready to add them to this dish.
- Freshly Ground Black Pepper
Special Tools Needed
- Large Pot – To cook the pasta.
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Large Low Deep Pan (such as a braiser) – To make the sauce.
- Long-Handled Tongs
- Large Wooden Spoon or Firm Silicone Spatula
- Cheese Grater
- Slotted Spoon
- Small Bowls
- Ladle – To transfer pasta water, as needed.
How do I make Fettuccine alla Papalina?
- Start cooking the fettuccine in a pot of boiling water.
- Beat eggs in a bowl, then add grated cheese and mix to combine. Set this aside.
- Saute and crisp the pieces of spec/ham in olive oil. Set aside in a separate bowl.
- Saute onion in butter, then add garlic. Deglaze pan with white wine.
- Add cream to make a sauce, then add cooked spec back to the pan.
- Transfer slightly under-cooked fettuccine to the pan as well and add some pasta water.
- Spoon some pasta water – a little at a time while stirring – to the egg and cheese bowl to temper the mixture.
- Slowly add the tempered egg and cheese mixture to the pan, stirring to incorporate.
- Add black pepper and the frozen peas to the pan with the sauce.
- Stir and cook until the pasta is perfectly cooked, adding more pasta water as needed. Between the salty spec and the Parmesan cheese, you most likely will not need to season the dish with additional salt, but add some if you think it needs it.
Tips & Tricks
- You will use a lot of the pasta water to cook the pasta and keep the final dish creamy. When you add the fettuccine to the sauce, transfer the pasta to the pan with tongs and leave the water in the pot to use as you finish the dish. Also save some additional pasta water for leftovers.
- This dish comes together as fast as it takes to cook the fettuccine, so have everything ready and measured before starting.
Frequently Asked Questions
- Can I make Fettuccine alla Papalina ahead of time? This dish is best served freshly cooked, but you can prepare the individual ingredients in advance.
- How do I store leftovers? Store refrigerated in a covered container for up to three days.
- How do I reheat leftovers? Reheat in a saucepan with a little of the pasta water added or warm individual portions in the microwave.
- Can I freeze? No – we don’t recommend freezing this dish.
You might like these other Pasta Recipes:
Click here for more delicious Pasta Recipes!
Fettuccine alla Papalina
Fettuccine alla Papalina is rich and creamy pasta, ham, and peas all tossed in a Parmesan cheese sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: pasta, entree
- Method: simmer, saute
- Cuisine: Italian
Ingredients
Scale
1 pound fettuccine
3 whole eggs
8 ounces in weight, freshly grated Parmesan cheese (about two cups)
2 tablespoons extra virgin olive oil
12 ounces spec or prosciutto, cut into half-inch sized square slices
1 tablespoon butter
1 cup yellow onion, diced
2 teaspoons fresh garlic, minced
1/4 cup white wine
1 1/2 cups heavy cream
8 ounces frozen peas (leave frozen until they are added to the dish)
1/2 teaspoon freshly ground black pepper
Instructions
- This dish comes together as fast as it takes to cook the fettuccine, so have everything ready and measured before starting.
- Bring a pot of water to a boil and salt with a teaspoon of salt.
- While the water heats, in a medium bowl, beat eggs and add all the grated Parmesan cheese and mix to combine. Set this thick mixture aside.
- Add fettuccine to the boiling salted water and cook to firm (cooked but still chewy).
- At the same time the pasta cooks, in a large skillet or braiser, heat the olive oil over medium high heat and add the cut-up Spec and cook to crisp, about 4-5 minutes. Remove to a bowl with a slotted spoon.
- Add butter and the onions and cook for three minutes. Add the garlic and cook for one minute.
- Add the wine and scrape the bottom to loosen up the brown bits. Evaporate the wine.
- Add the cream and heat over medium heat.
- Add the still somewhat chewy fettuccine, a cup of pasta water and the cooked spec and stir to combine. And cook until the pasta is done, adding more pasta water as needed, about another five minutes.
- Slowly add another cup of hot pasta water to the cheese and egg mixture stirring while you add to temper the eggs. This is so they don’t scramble when you add to the hot pasta.
- Slowly stir this tempered egg and cheese mixture into the pasta mixture, adding more pasta water as needed for a cream sauce.
- Add the still frozen peas and the black pepper and stir once more. If it is too thick, add more pasta water.
- Taste and only add salt if needed.
- Serve with additional grated Parmesan cheese over portions.
Tried this recipe absolutely delicious, rich and creamy. Now one of my favourite dishes.
Thank you Peter!!