Papal or Not, This Roman Pasta Is Delicious—Here’s the Recipe

As the dust settles in Rome after the election of a new pope, another piece of papal history is making headlines—on a plate, and in Brussels. Filippo La Vecchia, the bold chef behind Osteria Romana, an amazing restaurant in the belgian capital, is reviving a forgotten Roman classic: Fettuccine alla Papalina. A refined twist on carbonara, this elegant pasta was supposedly created at the request of Pope Pius XII himself. Here’s how to make it at home!

The Recipe (for 2 servings)

Ingredients

• 125 g egg fettuccine
• 60 g cured ham (e.g., prosciutto)
• 40 g butter
• 1/4 onion
• 100 ml heavy cream (optional)
• 30 g Parmesan cheese
• 2 eggs
• Salt, black pepper

Instructions

1. Finely chop the onion and sauté it in butter until soft.
2. Slice the cured ham into thin strips, add it to the pan, and lightly brown.
3. In a bowl, beat the eggs with the grated Parmesan. Add the cream if using.
4. Cook the fettuccine until al dente, drain, and add it to the pan with the onion and ham.
5. Toss everything together for a couple of minutes over medium heat.
6. Remove the pan from the heat. Quickly stir in the egg-Parmesan-(cream) mixture so the eggs thicken into a silky sauce without scrambling.
7. Serve immediately with a twist of freshly ground black pepper.

Now you’re ready to enjoy your homemade Fettuccine alla Papalina. Buon appetito!