Papalina - Carbonara with Onions, Prosciutto, and Parmigiano
A traditional Roman dish created at the request of Pope Pius XII, featuring prosciutto and Parmigiano instead of bacon and pecorino.
Sign up to personalise this recipe
- •200 grams ProsciuttoCut into strips
- •Butter
- •1 OnionFor sauté
- •1 per person Egg yolks
- •1 Whole eggFor the pan
- •Parmigiano Reggiano cheeseFreshly grated
- •FettuccineHandmade
- •Black pepper(optional)To taste
- •Coarse salt(optional)For pasta water
- 1
Cut the prosciutto into strips.
1 min
- 2
Prepare the beaten eggs with one egg yolk per person plus a whole egg for the pan.
2 min
- 3
Grate the Parmigiano Reggiano cheese finely.
1 min
- 4
Sauté the onion in butter, adding a ladle of hot water to simmer rather than fry.
5 min
- 5
Boil the fettuccine in salted water for 2-3 minutes.
3 min
- 6
Add the prosciutto to the onion and cook gently to mix flavors.
2 min
- 7
Combine the cooked fettuccine with the prosciutto and onion mixture, adding a ladle of hot pasta water to the egg mixture to make it velvety.
3 min
- 8
Toss everything together in the pan for another minute.
1 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza