RomanItalian
Pope's Pasta
by The Pasta Queen · 1.6M subscribers on YouTube
Pasta alla Papalina is a Roman variation of carbonara created for a Pope in the 1950s. It features a base of golden onions, butter, peas, ham, and a splash of cream, combined with egg and Parmesan for a rich, comforting dish.
Ingredients
12 items- 0.3 pcsCipolla Gialla Grande1/3 of a large yellow onion
- Extra Virgin Olive OilAs needed for sautéing
- 2 tbspButter2 tablespoons
- SaltPinch
- PeasAmount to taste
- ProsciuttoDiced, amount to taste
- RigatonciniPasta, amount to taste
- 1 pcsWhole Egg1 whole egg
- 2 pcsEgg Yolks2 egg yolks
- Parmigiano ReggianoGrated, to taste
- Black PepperFreshly ground, to taste
- Fresh CreamA splash of heavy cream
Method
- Finely chop 1/3 of a large yellow onion.
- In a pan, heat olive oil and 2 tablespoons of butter over low heat. Add the onion and a pinch of salt. Cook until the onion becomes translucent, without browning.
- Add peas and diced ham to the pan. Cook gently.
- Meanwhile, bring a pot of salted water to a boil and cook the rigatoncini pasta until al dente.
- In a bowl, combine 1 whole egg and 2 egg yolks with grated Parmesan cheese and a pinch of black pepper. Mix well. Add a splash of heavy cream and stir.
- When the pasta is al dente, drain it and add it to the pan with the onion, peas, and ham. Toss to combine.
- Turn off the heat. Pour the egg and cream mixture over the pasta and toss vigorously until the sauce coats the pasta.
- Serve immediately with a grind of black pepper.
The Pasta Queen
Home cook1.6M subscribers on YouTube554.7M total channel viewsThe Pasta Queen by Nadia Caterina Munno. A place filled with the joy of cooking, laughter and silly! My mantra turned into reality: Pasta, Drama and all things all’Italiana 💃🏽✨❤️
