Fettuccine alla papalina (Fettuccine for the Pope)

📝 Ingredients

• Fresh egg pasta (made according to our master recipe with 4-6 eggs, or 4-6 "nests" of store-bought fettuccine)
• 1 small onion (finely chopped)
• Butter or olive oil
• 250 g 1/2 lb prosciutto or cooked ham, cut into small cubes
• 350 g 1/2 lb peas (optional)
• 250 ml 1 cup heavy cream
• 4 eggs (beaten with)
• 200 g 7 oz grated Parmesan cheese
• Salt and pepper

👨‍🍳 Instructions

1. 1If using homemade fresh egg pasta, prepare it following our basic recipe.
2. 2You sauté some finely chopped onion in butter or olive oil until translucent.
3. 3Add the prosciutto or ham, and allow that to sauté for a few minutes, then, if you like and are feeling a bit heretical (see Note below), add the peas and allow them to insaporire for a minute or two more. Then add heavy cream and allow the cream to reduce a bit.
4. 4Cook the fettuccine and, when al dente, drain (not too well) and add them to the cream sauce. Then pour over a egg which you will have beaten with grated parmesan cheese. Mix well, letting the egg and cheese mixture to thicken the sauce.
5. 5Serve immediately, if you like with additional grated cheese.