Fettuccine alla Papalina is a Roman pasta dish made with prosciutto, cream, egg yolks, and Parmigiano Reggiano. The prosciutto is gently cooked in butter with a small amount of onion, while the egg yolks, cream, and Parmigiano form the sauce that coats the fettuccine.
The most widely told story connects the dish to Eugenio Pacelli, the future Pope Pius XII. According to this account, Pacelli requested a more delicate pasta dish than some of the Roman preparations of the time, eventually leading to what became known as Fettuccine alla Papalina. The exact origins, however, are not documented well enough to establish every detail of the story with certainty.
Whatever its precise history, the defining feature of Papalina is the balance of its sauce. The egg yolk, cream, and Parmigiano mixture is added off the heat, using the residual warmth of the pasta to thicken it gently without scrambling the eggs. The finished sauce should remain smooth and creamy, with the prosciutto evenly distributed throughout the fettuccine.
Fettuccine alla Papalina is a Roman pasta dish made with prosciutto, cream, egg yolks, and Parmigiano Reggiano. The sauce is added off the heat for a smooth and creamy finish.
Cut the prosciutto into thin strips and finely chop the onion.
Melt the butter in a large frying pan over low heat, then add the onion and cook for about 2 minutes, until soft and translucent without letting it brown.
If the pan becomes too dry, add a small splash of hot water. Add the prosciutto and cook for another 2–3 minutes over low heat.
Place the egg yolks and cream in a bowl and whisk them together with a fork or whisk.
Add the 40 g Parmigiano Reggiano and a generous grind of black pepper. Mix until the sauce is smooth and evenly combined.
Once the prosciutto is ready, turn off the heat and leave it in the frying pan.
Bring a large pot of water to a boil, season it moderately with salt, and cook the fettuccine until al dente, following the package directions.
Before draining, reserve at least 1 cup of pasta cooking water.
Transfer the fettuccine directly to the frying pan with the prosciutto and toss for about 1 minute, adding a small amount of pasta water if needed. Toss gently so the butter, onion, and prosciutto are evenly distributed throughout the pasta.
Turn off the heat and move the frying pan completely away from the burner. Wait about 30 seconds, then pour the egg yolk, cream, and Parmigiano mixture over the fettuccine.
Toss immediately and continuously for 1–2 minutes, allowing the residual heat of the pasta to gently thicken the sauce without scrambling the egg yolks.
The sauce should be smooth and loose enough to coat the fettuccine evenly. If it becomes too thick, add a little reserved pasta water at a time and continue tossing until you reach the desired consistency.
Divide the fettuccine among the plates immediately, while the sauce is still hot and creamy.
Finish with grated Parmigiano Reggiano to taste and freshly ground black pepper, then serve immediately.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Temperature control is the most important part of finishing the sauce. The cream makes the mixture easier to handle than a sauce made only with eggs and cheese, but the yolks should still be protected from excessive heat. Move the frying pan away from the burner before adding the mixture and begin tossing immediately.
For even more control over the temperature, you can transfer the fettuccine, prosciutto, and a little pasta water to a separate bowl before adding the egg yolk, cream, and Parmigiano mixture. This can be particularly useful when using a heavy frying pan that retains a lot of heat.
Add the pasta water gradually. Its main purpose is to adjust the final consistency. The sauce should remain creamy and cling to the fettuccine without becoming either too thick or watery.
Salt the pasta water moderately. Prosciutto and Parmigiano Reggiano already contribute plenty of saltiness to the dish.
Fettuccine alla Papalina is best served immediately. As the pasta cools, the sauce thickens and gradually loses the creamy consistency achieved during tossing.