Fettuccine alla Papalina

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Affectionately known as the “Pope’s Fettuccine”, this delicious pasta recipe was the favorite of Pope Pius XII back in 1939.  It’s nice to know that we can still use the same fresh ingredients as they did back then.  Even though it’s probably not the most heart-healthy of pasta sauces, it’s genuine ingredients are the hallmark of true Italian dishes.  As long as we keep our portions small and don’t eat rich dishes like this every day, it’s OK to indulge every so often….especially when it’s SO good.

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Fettucine alla Papalina

1 white onion

3 1/2 oz. sliced prosciutto

5 1/2 T. butter

3 eggs

3 heaping T. grated parmesan cheese

2 T. heavy cream

14 oz. fresh egg fettucine or pappardelle

Salt and pepper

Finely chop the onion and cut the prosciutto into narrow strips.  Brown the onion and prosciutto in the butter until the prosciutto is golden brown and crispy.

Meanwhile, mix the eggs in a food processor.  Add 2 T. of the parmesan, the cream, and some salt and pulse until smooth.

Cook the pasta in boiling, salted water until al dente.  While the pasta is cooking, melt the rest of the butter in a small pan and pour it into a bowl.  When it is a little cool, add the egg mixture – mixing all the while so that the egg does not cook.  Add this into the prosciutto mixture and mix all together.

When the pasta has cooked, drain it well.  Add it to the pan with the prosciutto mixture and turn the heat to low – mixing all the time to incorporate the sauce well without cooking the egg.

Remove from the heat and toss the pasta with the remaining Parmesan and some pepper.  Enjoy!

This recipe serves 4 people.

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