DISH RESEARCH · Noodle dish
Fettuccine alla Papalina
Egg fettuccine with prosciutto crudo, onion, cream, eggs and Parmigiano Reggiano.
About Fettuccine alla Papalina
Fettuccine alla papalina is a rich Roman pasta dish related to carbonara. GialloZafferano's version combines egg fettuccine with prosciutto crudo, onion and a sauce of cream, whole eggs and Parmigiano Reggiano.
The cured ham gives the sauce a savoury character, while butter and cream bring richness. Onion adds a gentle sweetness, and black pepper finishes the dish.
The egg ribbons carry a smooth coating of sauce with thin strips of ham. The pasta is served very hot, immediately after the egg mixture is incorporated.
Allergens in this recipe
Contains: Wheat (gluten), Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Fettuccine alla Papalina
GialloZafferano's Roman fettuccine alla papalina with prosciutto crudo.
- Egg fettuccineBase
- ButterCooking medium
- OnionAromatic
- Prosciutto crudoProtein
- Fresh liquid creamLiquid
- Whole eggsBinder
- Parmigiano Reggiano DOPSeasoning
- Black pepperSeasoning
- Fine saltSeasoning
- WaterLiquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Egg fettuccine: Recipe-specific ingredient evidence; Wheat (gluten) source-confirmed; Egg source-confirmed. Broader egg-pasta candidate; fettuccine ribbon shape retained. Exact purchased pasta formula remains unspecified.
- Butter: Recipe-specific ingredient evidence; Milk source-confirmed
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Prosciutto crudo: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader prosciutto candidate; uncooked cured ham form retained. Exact curing formula is unspecified.
- Fresh liquid cream: Recipe-specific ingredient evidence; Milk source-confirmed. Broader cream candidate; fresh liquid form retained without inferring a fat percentage.
- Whole eggs: Recipe-specific ingredient evidence; Egg source-confirmed
- Parmigiano Reggiano DOP: Recipe-specific ingredient evidence; Milk source-confirmed
- Black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Fine salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader salt candidate; sauce seasoning and explicit salted pasta water share one allocation.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. One allocation covers listed room-temperature onion water and explicit salted pasta cooking water.
Origins & food traditions
Fettuccine alla papalina is associated with Roman cooking and a story linking its creation to Eugenio Pacelli, the future Pope Pius XII; the precise creation account is uncertain.
Countries
- Italy
- Vatican CityCatalogue link pending review
Cuisines & regions
- Roman Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.