Fettuccine alla papalina
A quick first course borrowed from the tradition of Lazio cuisine. The fettuccine alla papalina enhance the flavors of the garden (peas) with those of meat (raw or cooked ham according to taste) and wheat flour.
Servings: 4 persone
Equipment
- Bowl (for mixing eggs and cheese)
Ingredients
- 400 gr Fettuccine fresh or egg-based
- 100 G Prosciutto Crudo or cooked ham
- 1/2 nr Onion
- 40 G Butter or Olive Oil
- 150 G Peas fresh shelled
- 2 nr Eggs
- 2 cucchiai Cheese Parmesan or Pecorino
- qb Salt
- qb Pepper
Instructions
- Sauté the sliced onion with the butter (or oil), add the peas, and when cooked, add the chopped prosciutto.
- Season with salt and pepper.
- In a bowl, beat the eggs and add 2 tablespoons of Parmesan cheese.
- Cook the fettuccine in boiling salted water, drain, then combine with the eggs, add the prosciutto and peas, a little butter, and Parmesan cheese.
- Sprinkle with pepper and serve immediately.
Notes
You can substitute the prosciutto with guanciale prepared in the same way.