Fettucine alla Papiana (Papal Ham and Cream Carbonara)
Fettucine alla Papiana (Papal Ham and Cream Carbonara) is a traditional Vatican City recipe for a version of pasta carbonara requested by Pope Pius XII. The full recipe is presented here and I hope you enjoy this classic Vatican City dish of: Papal Ham and Cream Carbonara (Fettucine alla Papiana).
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This creamy variant of the classic carbonara, which according to legend was requested by Pope Pius XII who wished for a lighter and more refined version of Carbonara. This has become the unofficial national dish of the Vatican.
Fettuccine alla Papalina is a rich and flavourful Italian pasta dish, deeply rooted in Roman culinary tradition. Often considered a variation of Carbonara, this recipe offers a creamier and more delicate alternative to the classic.
Ingredients:
250g fettuccine pasta
55g unsalted butter
1 small onion, thinly sliced
100g Proscitto Crudo (Parma Ham), sliced into thin strips
200g double cream (In Italy, panna da cucina (cooking cream), a very thick type of cream is frequently used)
3 eggs
60g Parmigiano Reggiano, grated
salt and freshly-ground black pepper, to taste
80ml water, at room temperature
Method:
Place a non-stick pan on the stove over medium heat. Cut the butter into small pieces and add it to the pan. Add the sliced onion and cook gently for about 6 minutes, until it becomes soft and translucent.
Now pour in the water, stirring to combine. This will help soften the onion further and create a light base for the sauce.
Add the ham strips to the pan. Stir well to coat the ham in the buttery onion mixture, then let it cook for another 2-3 minutes — just enough for the ham to release its flavour and blend with the other ingredients. Once done, take off the heat and set the pan aside.
Meanwhile, prepare the sauce. Crack the eggs into a bowl, then whisk in the cream until the mixture is smooth. Now add the grated Parmigiano Reggiano and mix again. At this point, season with a pinch of salt and stir to combine. Set aside until needed.
Fill a large pan with salted water and place it on the stove. Bring the water to a boil, then add the fettuccine. Since fresh pasta cooks quickly, it will take about 3 to 5 minutes, depending on its thickness. If you are using store-bought fresh fettuccine, check the package instructions for the exact cooking time.
Once the pasta is cooked cooked, drain thoroughly, removing all the water, and add it to the pan with the ham and onion sauce. Turn the heat back on to high and stir the pasta for about 30 seconds to 1 minute, allowing it to absorb all the flavours.
Turn off the heat, then immediately pour the egg, cream, and cheese mixture over the pasta, distributing it evenly. Stir quickly so the residual heat of the pan and pasta creates a smooth, velvety sauce. Be careful not to overcook the eggs — this step should be done with the heat OFF to avoid scrambling them.
Finally, adjust the seasoning with freshly ground black pepper, mixing well one last time.
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