While Rome vibrates to the rhythm of a new conclave, another Vatican tradition resurfaces… on a Brussels plate! Chef Filippo La Vecchia, a daring figure at Osteria Romana, is reviving a forgotten papal dish: Fettuccine alla Papalina. A refined variation on carbonara, born of a divinely gourmand whim of Pope Pius XII.
Recipe
Ingredients for 2 servings
125 g egg fettuccine
60 g cured ham
40 g butter
1/4 onion
100 ml crème fraîche (optional)
30 g Parmesan cheese
2 eggs
salt, black pepper
Preparation
Finely chop onion and sauté in butter.
Add the cured ham, cut into thin strips, and brown.
Beat the eggs with the Parmesan and, if desired, the crème fraîche.
Cook the fettuccine al dente, drain and pour into the pan with the onion and ham.
Sauté for a few minutes.
Remove from the heat and add the egg-parmesan-cream mixture, stirring quickly so that the eggs set without cooking.
Serve immediately with a twist of the pepper mill.
Now you can enjoy your Fettuccine alla Papalina! Enjoy your meal!