Fettuccine alla Papalina Recipe
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Fettuccine | 250g |
| Butter | 50g |
| Onion | 50g |
| Prosciutto Crudo | 100g |
| Fresh Heavy Cream | 200g |
| Eggs | 3 |
| Parmigiano Reggiano DOP | 60g |
| Black Pepper | To taste |
| Salt | To taste |
| Water | 1 liter |
Instructions:
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Prepare the Ingredients: Begin by slicing the prosciutto crudo into thin strips and finely chopping the onion. Set them aside for later use.
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Cook the Onion and Prosciutto: In a non-stick pan, melt the butter over medium heat. Add the finely chopped onion and sauté it for about 8 minutes until it softens and becomes translucent. Add the prosciutto to the pan, stirring with a kitchen spatula. Continue to cook for an additional 2 minutes, allowing the prosciutto to become slightly crispy and aromatic. Once ready, turn off the heat and set the mixture aside.
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Cook the Fettuccine: Bring a large pot of salted water to a boil. Once boiling, add the egg fettuccine and cook for about 3 minutes, or until the pasta is al dente. Make sure to stir occasionally to prevent the noodles from sticking together.
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Prepare the Egg Mixture: While the pasta is cooking, crack the eggs into a bowl and whisk them gently. Add the freshly grated Parmigiano Reggiano and a pinch of salt, mixing until well combined. Set this egg mixture aside.
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Combine the Pasta with the Sauce: Once the fettuccine is cooked, carefully drain the pasta, reserving a small amount of the cooking water. Add the drained pasta directly to the pan with the prosciutto and onion mixture. Toss the pasta in the pan to ensure it is coated evenly with the butter, prosciutto, and onion.
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Add the Egg and Cream Mixture: Lower the heat and immediately pour the egg and cheese mixture over the pasta. Toss the pasta vigorously to combine the ingredients well, ensuring that the egg mixture coats the fettuccine without scrambling the eggs. Add a splash of the reserved pasta cooking water if necessary to create a creamy consistency.
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Final Seasoning: Once everything is well combined, season with freshly ground black pepper and adjust the salt to taste.
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Serve: Plate the fettuccine and serve immediately, garnished with additional grated Parmigiano Reggiano if desired. Enjoy your homemade Fettuccine alla Papalina!
This creamy and flavorful pasta dish, rich with the flavors of prosciutto, eggs, and Parmigiano, is perfect for a special dinner or a comforting meal to share with family. Its simple yet elegant preparation is sure to impress anyone at the table!
