Fettuccine alla Papalina is a popular Roman pasta, inspired by Pope Pius XII. The unofficial national dish of Vatican City, it features ham and peas tosses with pasta in a creamy, cheesy sauce. If you like our Pasta e Piselli, you’re going to love this one.
There’s always plenty of leftover ham after Easter. Of course, we always make a big pot of Ham Bone Soup, but this year we wanted to give you something new.
This is the perfect post-Easter recipe. It’s easy, delicious, and coming from the Vatican, it fits right in with the season.
The Pope’s Pasta
“Alla Papalina” means “of the Pope,” or in the Papal style.” It was named in honor of Eugenio Pacelli, who served as Pope Pius XII from 1939 to 1958.
The origin story of this pasta is a little murky. Some claim that it was invented in the 1930’s when Pacelli, still a cardinal at the time, asked a restaurant chef to create something new, but still distinctly Roman. Others insist that the dish was born in the post-war period.
Whenever it was initially created, pasta alla papalina is certainly a close cousin to carbonara. The main differences are the addition of cream and onion, as well as replacing guanciale with ham and pecorino cheese with parmesan.
Ingredient Notes
I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need to make fettuccine alla papalina:
- Fettuccine – I really like using egg fettuccine here because it has a richer flavor and softer texture that works beautifully with this creamy sauce. Regular fettuccine works too, and even tagliatelle or pappardelle can step in if that’s what you have on hand.
- Butter – For sautéing. You can use olive oil if needed, but butter is more authentic.
- Onion – Diced small.
- Ham – This dish is the perfect use for your leftover holiday ham. You can also use prosciutto, that goes great here too.
- Peas – I use frozen peas for convenience, and they work perfectly. No need to thaw them beforehand. Note that some recipes for pasta alla papalina do not call for peas. I like them because the sweetness contrasts well with the ham.
- Heavy whipping cream – This is the base of the sauce. If you want a slightly lighter version, you can use half and half, but the sauce won’t be quite as rich.
- Eggs – These are key to the texture. Be sure to temper them with hot water before adding to the dish, otherwise they can turn into scrambled eggs.
- Parmesan cheese – Freshly grated is the way to go because it melt into the sauce better. You can use other similar cheeses like Pecorino Romano.
- Salt and pepper – I go light on the salt at first since the ham and parmesan already have plenty. Taste and adjust.
How to Make Pasta alla Papalina
Boil pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook to al dente. Reserve ½ cup of the pasta water before draining.
Sauté onion: Melt butter in a large skillet over medium heat. Add diced onion and sauté until it becomes soft and translucent, about 4-5 minutes.
Brown ham: Add in ham an cook for another few of minutes. I like to get a little caramelization going, because this really adds to the flavor.
Add peas and cream: Stir in peas and heavy whipping cream. Season with salt and pepper. Bring to a low simmer and allow to cook for 2-3 minutes.
Temper eggs: Meanwhile, whisk eggs in a bowl, then stir in grated parmesan. Gradually, a tablespoon or two at a time, whisk in the reserved hot pasta water. This step is important, because it tempers the egg so that it becomes a smooth sauce, rather than clumping into scrambled eggs when added to the hot dish.
Toss: Turn off the heat on the stove. Add the cooked pasta to the pan, then pour the egg mixture over the pasta. Toss everything until well combined.
Recipe Notes and Tips
- Tempering the eggs: This is the most important part of the recipe. If your eggs aren’t properly tempered, you can end up with a mess of pasta mixed with scrambled eggs. Make sure to add the hot water gradually, and keep whisking while you add it.
- Always use freshly grated cheese: The pre-shredded stuff you buy in stores contains anti-caking agents, which prevent it from properly melting into the sauce.
- Additions: I often add mushrooms to this recipe, though they are not in the original recipe. Other non-traditional additions I like are garlic (1-2 minced cloves) or some fresh basil.
Leftovers and Storage
You can refrigerate leftover pasta alla papalina in an airtight container for up to 3-4 days. When you reheat it, stir in a splash of water or cream to loosen it up and warm it gently in a skillet, or in the microwave.
I do not recommend freezing it.
Give your leftover ham new life this year and try my version of pasta alla papalina. Once you taste it, you’ll see why it has become one of the most beloved dishes in Rome.
More creamy pasta recipes:
Creamy Langostino Pasta
Pasta alla Bosciola
Tuscan Tortellini
Cajun Shrimp Pasta
Creamy Sausage Pasta
Espagueti Verde
Recipe Video
Fettuccine alla Papalina (The Pope's Pasta)
Fettuccine alla Papalina is a creamy Roman pasta with ham and peas, inspired by Pope Pius XII. A perfect way to use leftover ham after Easter.
Ingredients
- 8oz fettuccine (I recommend egg fettuccine for this recipe)
- 2 tablespoons butter
- ½ onion, diced
- 1 cup ham, cut into thin strips
- 1 cup frozen peas
- ¾ cup heavy whipping cream
- salt, to taste
- pepper, to taste
- 2 eggs
- 1 cup freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook to al dente. Reserve ½ cup of the pasta water before draining.
- Melt butter in a large skillet over medium heat. Add diced onion and sauté until it becomes soft and translucent, about 4-5 minutes.
- Add in ham an cook for another couple of minutes.
- Stir in peas, then heavy whipping cream. Season with salt and pepper. Bring to a low simmer and allow to cook for 2-3 minutes.
- Meanwhile, whisk eggs in a bowl, then stir in grated parmesan. Gradually, a tablespoon or two at a time, whisk in the reserved hot pasta water. This step is important, because it tempers the egg so that it becomes a smooth sauce, rather than clumping into scrambled eggs when added to the hot dish.
- Turn off the heat on the stove. Add the cooked pasta to the pan, then pour the egg mixture over the pasta. Toss everything until well combined.
- Serve immediately.
Notes
- Tempering the eggs: This is the most important part of the recipe. If your eggs aren’t properly tempered, you can end up with a mess of pasta mixed with scrambled eggs. Make sure to add the hot water gradually, and keep whisking while you add it.
- Always use freshly grated cheese: The pre-shredded stuff you buy in stores contains anti-caking agents, which prevent it from properly melting into the sauce.
- Additions: I often add mushrooms to this recipe, though they are not in the original recipe. Other non-traditional additions I like are garlic (1-2 minced cloves) or some fresh basil.
- Leftovers: You can refrigerate leftover pasta alla papalina in an airtight container for up to 3-4 days. When you reheat it, stir in a splash of water or cream to loosen it up and warm it gently in a skillet, or in the microwave. I do not recommend freezing it.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 743Total Fat 46gSaturated Fat 26gUnsaturated Fat 21gCholesterol 256mgSodium 1889mgCarbohydrates 38gFiber 4gSugar 6gProtein 43g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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