This dish is one of the great culinary “musts” of traditional Roman cuisine, dedicated to one of the symbols of the heart of Lazio: the Vatican City and the Pope.
This recipe was, in fact, created at the specific request of Pope Pius XII, Eugenio Pacelli, in the ’30s who was said to be very gluttonous. One day, he called a chef specifically to have him to prepare a unique, delicious dish that apparently hadn’t been invented yet.

Fettuccine alla papalina: Fettuccine Pope'style

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • For the pasta dough:
  • 4 eggs
  • 7 oz (200 grams) of all-purpose flour
  • 7 oz (200 grams) of re-milled semolina flour
  • For the seasoning:
  • 7 oz (200 grams) of prosciutto crudo (ham)
  • 1 onion
  • 4 oz (100 grams) of cream
  • 4 eggs
  • Butter to taste
  • Salt and pepper to taste
  • Grated parmesan to taste
  1. Instructions
  2. For the pasta dough, lightly beat the eggs. Pour the flour onto the pastry board, make a hole in the center, and pour in the eggs. Knead until the mixture is very smooth. Cover with cellophane and let it rest at room temperature for half an hour.
  3. Roll out the dough with the dough sheeter to a thickness of two millimeters. Flour the mixture well and cut it into diamond shapes of about four millimeters.
  4. Boil the water for the pasta in a saucepan. Salt the pasta cooking water.
  5. Finely chop the onion and cut the ham into thin strips.
  6. In a non-stick pan, sauté the onion in the butter until it becomes translucent; add the ham.
  7. In a bowl, beat the eggs with the cream and some grated parmesan cheese. Salt and pepper.
  8. Salt the pasta cooking water. Toss the fettuccine and cook for about three minutes. Drain and stir the fettuccine into the pan with the ham and onion. Finally, combine the mixture with the eggs and cream. Serve with grated parmesan and pepper.

Tips to ensure the success of the dish:

  •  Onions should always be sautéed until clear and translucent to ensure the correct flavor profile. I always cook them covered first to let the vegetable water come out, then uncovered over a low heat.
  • To cook pasta in the ideal way, you need to consider 1 liter of water for every 100 g of pasta.
  • The cooking time of the pasta is indicative.