Fettuccine alla Papalina (Vatican Silky Egg Pasta with Peas, Prosciutto & Parmigiano) – Authentic Vatican City Recipe
Created in the 1930s specifically for Pope Pius XII at the Vatican: a delicate, refined cousin of Carbonara with sweet peas and onion.
- Country of Origin
- 🇻🇦 Vatican City (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh fettuccine pasta, Sweet baby green peas, Crisp prosciutto ribbons (or mushrooms) and Parmigiano-Reggiano, Sweet white onion, Butter
Ingredients for Fettuccine alla Papalina (Vatican Silky Egg Pasta with Peas, Prosciutto & Parmigiano) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh fettuccine pasta, prepped into bite-sized pieces
- 1.5 cups sweet baby green peas, washed and trimmed
- 1 cup crisp prosciutto ribbons (or mushrooms) and Parmigiano-Reggiano
- 1 medium onion and 3 cloves garlic, finely minced with sweet white onion
- 1.5 tbsp traditional Vatican City seasoning (butter, cream/egg liaison, freshly cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, sweet white onion, and butter, cream/egg liaison, freshly cracked black pepper for 30 seconds.
- Add fresh fettuccine pasta and sweet baby green peas, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Vatican City sauce clings glossily to every strand.
- Finish with crisp prosciutto ribbons (or mushrooms) and Parmigiano-Reggiano and serve piping hot.