Fettuccine alla papalina

Name: Fettuccine alla papalina
Ingredients: 400 grams (a little less than 1 pound) fettuccine; 150 grams (5 ounces) of prosciutto (crudo, for those of you in Italy), sliced into strips; 1 small yellow onion, diced; 28 grams (2 tablespoons) unsalted butter; 250 grams (about 2 cups) fresh peas, shelled; 1 egg + 3 egg yolks; 60 grams (a 2 ounce piece) of freshly grated Parmesan; Black pepper to taste; Salt to taste

pancakesandbiscotti.com

Fettuccine alla papalina, a Roman pasta with ties to the Vatican itself, but more importantly: a glorious mound of tangled fettuccine dressed in a silky, eggy sauce, dotted with prosciutto, packed...

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Ingredients

400 grams (a little less than 1 pound) fettuccine
150 grams (5 ounces) of prosciutto (crudo, for those of you in Italy), sliced into strips
1 small yellow onion, diced
28 grams (2 tablespoons) unsalted butter
250 grams (about 2 cups) fresh peas, shelled
1 egg + 3 egg yolks
60 grams (a 2 ounce piece) of freshly grated Parmesan
Black pepper to taste
Salt to taste

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Fettuccine alla papalina

Ingredients

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