Here is a delicious Vatican tradition that is always a hit… on a Brussels plate! Chef Filippo La Vecchia, the bold figure behind Osteria Romana, is bringing a forgotten papal dish back into the spotlight: Fettuccine alla Papalina. A refined variation on carbonara, born from a divinely indulgent whim of Pope Pius XII.
The recipe
Ingredients for 2 people
125 g egg fettuccine
60 g prosciutto
40 g butter
1/4 onion
100 ml crème fraîche (optional)
30 g Parmesan
2 eggs
Salt, black pepper
Preparation
Finely chop the onion and sauté it in the butter.
Add the prosciutto, cut into thin strips, and brown it.
Beat the eggs with the Parmesan and, if desired, the crème fraîche.
Cook the fettuccine al dente, drain it, and add it to the pan with the onion and ham.
Sauté for a few minutes.
Remove from heat, add the egg-Parmesan-cream mixture, and stir quickly to set the eggs without cooking them.
Serve immediately with a twist of the pepper mill.
Now you can enjoy your Fettuccine alla Papalina! Bon appétit!
