Fettuccine alla papalina (fettuccine per il papa)

Ingredienti

• 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

Preparazione

1. 1

   If using homemade fresh egg pasta, prepare it following our basic recipe.

2. 2

   You sauté some finely chopped onion in butter or olive oil until translucent.

3. 3

   Add 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. 4

   Cook 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. 5

   Serve immediately, if you like with additional grated cheese.