FETTUCCINE ALLA PAPALINA
Italians love to talk about food and there is often a lot of discussion about what the authentic ingredients of certain traditional recipes should be. Among the many food and wine debates I’ve heard, a common one involves one of the jewels of Roman pasta recipes, fettuccine alla papalina.
Fettuccine alla papalina are a very simple dish to make but so tasty.There are those who consider them as a variant of the classic carbonara and those who, instead, say that they are just a different dish. The fact is that legend has it that pasta alla papalina was born when Pope Pius XII asked his cook to make him a somewhat special Roman dish. From this request it seems that this recipe was created: the bacon is replaced by cooked ham and peas are added to the seasoning. What remains of the carbonara is the egg and cheese cream that makes everything very tasty and enveloping. In this case I used thawed peas, but if you had them in glass they will be fine. If they are in season, use the fresh ones lightly blanched and the dish will acquire even more flavor. This plate of fettuccine has undergone several variations over time: there are those who put cream, those who put raw ham, those who still put pecorino instead of Parmesan. In short, free way to the imagination as always! Try this tasty recipe, an ace up your sleeve to pull out when you have few ideas and a lot of hunger.
Ingredients (2 servings)
125 g fettuccine noodles60 g prosciutto, diced 40 g butter 1/4 onion 100 ml heavy cream30 g Parmigiano cheese, grated2 eggsSalt, pepper
InstructionsFinely chop the onion and fry it in butter. Add in the prosciutto and heat it for a few moments until fragrant. Whisk together eggs, heavy cream, and parmesan cheese and set the mixture aside. Boil your fettuccine, drain them and pour them into the pan with the onion and prosciutto, letting them sauté for a few minutes. Turn off the heat, dump the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper. As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta.
Mix carefully and serve!
Italians love to talk about food and there is often a lot of discussion about what the authentic ingredients of certain traditional recipes should be. Among the many food and wine debates I’ve heard, a common one involves one of the jewels of Roman pasta recipes, fettuccine alla papalina.
Fettuccine alla papalina are a very simple dish to make but so tasty.
There are those who consider them as a variant of the classic carbonara and those who, instead, say that they are just a different dish. The fact is that legend has it that pasta alla papalina was born when Pope Pius XII asked his cook to make him a somewhat special Roman dish. From this request it seems that this recipe was created: the bacon is replaced by cooked ham and peas are added to the seasoning. What remains of the carbonara is the egg and cheese cream that makes everything very tasty and enveloping. In this case I used thawed peas, but if you had them in glass they will be fine. If they are in season, use the fresh ones lightly blanched and the dish will acquire even more flavor. This plate of fettuccine has undergone several variations over time: there are those who put cream, those who put raw ham, those who still put pecorino instead of Parmesan. In short, free way to the imagination as always! Try this tasty recipe, an ace up your sleeve to pull out when you have few ideas and a lot of hunger.
Ingredients (2 servings)
125 g fettuccine noodles
60 g prosciutto, diced
40 g butter
1/4 onion
100 ml heavy cream
30 g Parmigiano cheese, grated
2 eggs
Salt, pepper
Instructions
Finely chop the onion and fry it in butter. Add in the prosciutto and heat it for a few moments until fragrant. Whisk together eggs, heavy cream, and parmesan cheese and set the mixture aside. Boil your fettuccine, drain them and pour them into the pan with the onion and prosciutto, letting them sauté for a few minutes. Turn off the heat, dump the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper. As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta.
Mix carefully and serve!
No comments:
Post a Comment