Papalina is the richer version of carbonara. It uses cream, Parmesan, and prosciutto instead of the pancetta or guanciale (pig jowl) from in carbonara.
| Servings | Prep Time |
| 4-6 people | 10 minutes |
| Cook Time |
| 15 minutes |
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Papalina is the richer version of carbonara. It uses cream, Parmesan, and prosciutto instead of the pancetta or guanciale (pig jowl) from in carbonara.
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Ingredients
- 3 Tbsp butter
- 1 onion , finely chopped
- 4 oz proscuitto , diced
- 3 large eggs
- 2 Tbsp heavy cream
- 1 1/2 cups Parmesan (Reggiano)
- 1 lb fettuccine noodles
- cracked black pepper , as desired but a lot
Servings: people
Units:
Instructions
- Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside. Boil your noodles, drain, and toss them with a bit of oil or butter to keep them from sticking.
- Meanwhile, in a large skillet, fry the onion in butter until totally soft. Typically, the onion in this pasta dish doesn’t take on color. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. Add in the proscuitto and heat it for a few moments until fragrant. Toss hot, drained noodles and turn off the heat.
- Dump the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper (or you can let your guests add their own). As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Be sure to add a lot of pepper. That’s half the fun of papalina.
Recipe Notes
Tip: use the best quality cheese you can afford: it will melt better and make for a creamier pasta dish.