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I've gotta tell you about my go-to Fettuccine alla Papalina. There's something magical about how the velvety sauce wraps around each pasta ribbon, while bits of smoky ham and bright peas pop with flavor. This classic Roman dish brings fancy restaurant vibes straight to your dinner table.
Why You'll Love This Dish
The way this pasta balances rich creaminess with bursts of flavor gets me every time. Each mouthful gives you that perfect mix of Parmesan, savory ham and sweet peas. It's quick enough for regular dinners but fancy enough when friends come over.
What You'll Need
- The Color: Bright green peas that add freshness.
- The Cheese: Newly grated Parmesan for that nutty kick.
- The Liquids: White wine and cream for silkiness.
- The Aromatics: Onion and garlic for depth.
- The Fats: Quality olive oil and butter for richness.
- The Proteins: Speck or prosciutto plus fresh eggs.
- The Pasta: Wide, flat fettuccine ribbons.
Cooking Instructions
- Final touches:
- Toss in those peas, crack some pepper, and plate up your masterpiece.
- Bring it together:
- Cool your sauce a bit, mix in eggs, add pasta, and stir till everything's creamy.
- Create magic:
- Get your ham crispy then build your flavorful sauce step by step.
- Begin with pasta:
- Boil it just shy of done and hang onto that starchy cooking water.
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Handy Tricks
Get all your stuff ready before cooking as things happen fast. That starchy pasta water works wonders for your sauce. Handle those eggs with care so you wind up with creamy instead of scrambled.
What Goes Well With It
Don't forget some good bread to mop up that fantastic sauce. A glass of chilled white wine and a simple green salad will cut through the richness just right.
Storage Info
You'll want to eat this pasta right away for the best taste, but it'll stay good in the fridge for a couple days. When reheating, add a little water to bring back the creaminess.
Fun Variations
Throw in some sautéed mushrooms or switch up your meat choices if you want. Make it meat-free with some spinach and artichoke hearts instead. Each change gives you a whole new taste adventure.
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Common Questions
Eat it right after cooking for best flavor. Don't try freezing as it'll mess up the sauce texture. No wine in the house? Just grab some chicken broth instead.
Italian Soul Food
This dish really shows off what Roman cooking is all about. A few good ingredients handled with care and a lot of heart make something truly unforgettable.
The Secret's in the Noodles
Getting your pasta cooked just right changes everything. Keep it a bit chewy then let it finish cooking in your sauce so it soaks up all those amazing flavors.
Impress Your Guests
Just wait till you see how people react when you bring this gorgeous pasta to the table. Trust me, they'll be asking you to make it again next time they visit.
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Common Questions
- → Why temper the eggs?
- Tempering keeps eggs from cooking too fast when they meet hot pasta, so you'll get a smooth sauce instead of scrambled bits.
- → Why use frozen peas?
- Tossing in frozen peas right at the end stops them from getting mushy and keeps their nice green color and bite.
- → Can I substitute the prosciutto?
- Sure, regular ham or pancetta works too, but the thin slices of prosciutto give you that real Italian taste we're after.
- → Why reserve pasta water?
- That starchy pasta water works magic to make your sauce extra smooth and lets you fix it if it gets too thick.