FETTUCCINE ALLA PAPALINA: THE POPE’S CARBONARA

🇮🇹 A Royal Twist on a Roman Classic

The Story Behind the Dish

Fettuccine alla Papalina is a simple yet deeply flavorful dish with roots in Roman tradition.

Some say it’s a variation of the classic Carbonara, while others argue it’s an entirely different creation — either way, it’s an irresistible part of Italy’s culinary history.

Legend has it that this recipe was born in the Vatican kitchens when Pope Pius XII asked his chef to prepare a Roman pasta dish with a more refined twist.

The cook replaced the usual guanciale with cooked ham, added sweet peas, and kept the luscious egg and cheese cream that defines Carbonara.

The result? A rich, creamy, and comforting pasta fit for a pope — elegant yet easy enough for a weeknight dinner.

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fettuccine_alla_papalina_recipe

🕒 Cooking Times & Servings

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Rest Time: 0 minutes

• Serves: 4

🍝 Ingredients 

• 14 oz fettuccine

• 1 cup frozen peas, thawed

• 5 oz cooked ham, cut into thin strips

• 3 egg yolks

• 1 whole egg

• 2 oz Parmigiano Reggiano, grated (about ½ cup)

• 1 medium onion (about 3.5 oz), finely chopped

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

👩‍🍳 Method

1. Sauté the onion:
   In a large skillet, melt the butter with olive oil over medium-low heat. Add the finely chopped onion and cook until soft and translucent.

2. Add the ham and peas:
   Stir in the ham strips and cook for 2 minutes, allowing them to brown lightly. Add the peas and a pinch of salt, and let everything cook together for about 5 minutes.

3. Prepare the egg mixture:
   In a bowl, whisk together the egg yolks, the whole egg, grated Parmigiano Reggiano, and black pepper until creamy.

4. Cook the pasta:
   Bring a large pot of salted water to a boil, cook the fettuccine until al dente, then drain — reserving about ½ cup of the cooking water.

5. Combine and finish:
   Transfer the pasta to the skillet with the peas and ham. Toss well over medium heat, adding a splash of pasta water to blend the flavors. Remove from heat, wait about one minute, then add the egg mixture. Stir quickly to create a velvety, creamy sauce without scrambling the eggs.

6. Serve:
   Divide among plates, sprinkle with extra Parmigiano Reggiano if desired, and serve immediately.

💡 Tips & Tricks

• For a richer flavor, replace part of the butter with a spoonful of mascarpone or cream.

• Fresh peas can be used in spring — just blanch them for a few minutes before adding.

• Remove the pan from the heat before adding the eggs: this ensures the sauce stays smooth and creamy.

• Substitute half of the Parmigiano with Pecorino Romano for a sharper taste.

🧮 Nutritional Facts (per serving)

FETTUCCINE ALLA PAPALINA

Fettuccine alla Papalina is a simple yet deeply flavorful dish with roots in Roman tradition. Some say it’s a variation of the classic Carbonara, while others argue it’s an entirely different creation — either way, it’s an irresistible part of Italy’s culinary history.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients 

• 14 oz fettuccine
• 1 cup frozen peas, thawed
• 5 oz cooked ham, cut into thin strips
• 3 egg yolks
• 1 whole egg
• 2 oz Parmigiano Reggiano, grated (about ½ cup)
• 1 medium onion (about 3.5 oz), finely chopped
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

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👩‍🍳 Method

1. Sauté the onion:
   In a large skillet, melt the butter with olive oil over medium-low heat. Add the finely chopped onion and cook until soft and translucent.
2. Add the ham and peas:
   Stir in the ham strips and cook for 2 minutes, allowing them to brown lightly. Add the peas and a pinch of salt, and let everything cook together for about 5 minutes.
3. Prepare the egg mixture:
   In a bowl, whisk together the egg yolks, the whole egg, grated Parmigiano Reggiano, and black pepper until creamy.
4. Cook the pasta:
   Bring a large pot of salted water to a boil, cook the fettuccine until al dente, then drain — reserving about ½ cup of the cooking water.
5. Combine and finish:
   Transfer the pasta to the skillet with the peas and ham. Toss well over medium heat, adding a splash of pasta water to blend the flavors. Remove from heat, wait about one minute, then add the egg mixture. Stir quickly to create a velvety, creamy sauce without scrambling the eggs.
6. Serve:
   Divide among plates, sprinkle with extra Parmigiano Reggiano if desired, and serve immediately.

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