Fettuccine with skullcap
Fettuccine alla papalina is a Roman recipe, made up of a mix of bold flavours. Here's how it's prepared and why it's called that. Fettuccine
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Ingredients
- Fresh fettuccine – 500 g
- Butter – 50 g
- Onion – 100 g
- Raw ham in a single slice – 150 g
- Eggs – 3
- Fresh cream – 200 ml
- Grated Parmesan – 60 g
- Fine salt – to taste
- Pepper – to taste
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