Fettuccine alla Papalina is a creamy Roman pasta made with fettuccine, prosciutto, eggs, Parmesan, butter, and onion. Rich and comforting yet incredibly easy to prepare, it’s one of those Italian recipes that transforms a handful of simple ingredients into something special.
Often compared to carbonara, this lesser-known Roman pasta has a character all its own. The onion becomes sweet and tender in butter, the prosciutto adds a savory note, and the eggs and Parmesan create a silky sauce that coats every strand of fettuccine.
Best of all? It comes together in less than 30 minutes.
Why Everyone Will Love This Recipe
There’s something irresistible about a creamy pasta that requires so little effort. Fettuccine alla Papalina is rich without needing a complicated sauce, and most of the preparation happens while the pasta water comes to a boil.
The combination of butter, Parmesan, eggs, and prosciutto makes it deeply comforting, while freshly ground black pepper balances all that richness. It’s perfect for an easy weeknight dinner but elegant enough to serve when you have guests.
What Is Fettuccine alla Papalina?
Fettuccine alla Papalina is a traditional Roman pasta commonly associated with Pope Pius XII. Its name translates roughly to “fettuccine in the papal style.”
The dish is frequently compared to carbonara because both recipes combine pasta, eggs, cheese, and cured pork. Papalina, however, takes a different direction with ingredients such as butter, onion, prosciutto, and Parmesan.
There isn't just one version. Depending on the recipe, you may also find cream, peas, different cured meats, or other variations. This version keeps things simple, combining prosciutto crudo, eggs, Parmesan, butter, and onion to make the sauce without cream.
Tips for Making Fettuccine alla Papalina
- Cook the onion gently in the butter until soft and lightly golden rather than deeply browned.
- Keep a little pasta cooking water before draining. It can help loosen the sauce if it becomes too thick.
- Add the egg and Parmesan mixture over very low heat or off the heat, tossing quickly so it turns creamy instead of scrambling.
Frequently Asked Questions
Is Fettuccine alla Papalina the Same as Carbonara?
No. Although the two Roman pasta dishes share some similarities, they use different ingredients. Carbonara is traditionally associated with guanciale and Pecorino Romano, while this Papalina recipe uses prosciutto, Parmesan, butter, and onion.
Does Fettuccine alla Papalina Contain Cream?
Some versions do, while others don't. This recipe makes the sauce without cream, using eggs, Parmesan, butter, and a little starchy pasta water to achieve a creamy consistency.
Can I Use Another Pasta Instead of Fettuccine?
Yes. Tagliatelle is an excellent substitute because its broad shape works particularly well with the creamy sauce. Other long pasta shapes can also be used, although fettuccine is the classic choice for this dish.
Can I Use Prosciutto Cotto?
Yes. There are different versions of Papalina, and prosciutto cotto can be used for a milder flavor. This recipe calls for prosciutto crudo, which provides a more pronounced savory note.
How Do You Keep the Eggs From Scrambling?
The key is controlling the heat. Once the pasta has been tossed with the prosciutto and onion, lower the heat considerably or remove the pan from the burner before adding the egg mixture. Toss immediately and continuously.
What Should I Serve With Fettuccine alla Papalina?
Keep the sides light because the pasta itself is quite rich. A simple green salad, sautéed vegetables, roasted asparagus, or another seasonal vegetable side works well.
How to Store
Fettuccine alla Papalina is best served immediately, while the egg and Parmesan sauce is still creamy.
If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet with a small splash of water, keeping in mind that the reheated sauce won't be quite as silky as when freshly prepared.
How to Freeze
Fettuccine alla Papalina is not suitable for freezing. The creamy egg-and-cheese sauce can separate after thawing, while the cooked fettuccine can become too soft.
Since the entire dish can be prepared in less than 30 minutes, making it fresh is the better option.
Ingredients
How to Make Fettuccine alla Papalina
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Finely chop the onion. Melt the butter in a large skillet over medium-low heat, then add the onion and cook gently until it becomes soft and lightly golden.
Finely chop the onion. Melt the butter in a large skillet over medium-low heat, then add the onion and cook gently until it becomes soft and lightly golden.
Cut the prosciutto into small cubes or strips and add it to the skillet. Cook for about 5 minutes, stirring occasionally, until the prosciutto has flavored the buttery onion mixture.
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Cut the prosciutto into small cubes or strips and add it to the skillet. Cook for about 5 minutes, stirring occasionally, until the prosciutto has flavored the buttery onion mixture.
Crack the eggs into a bowl and add the grated Parmesan, a little salt, and freshly ground black pepper. Whisk everything together until smooth and creamy.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package directions. Before draining, reserve a little of the pasta cooking water.
Transfer the drained fettuccine directly to the skillet with the onion and prosciutto. Toss well so the pasta is evenly coated with the butter and all the flavors are distributed.
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Crack the eggs into a bowl and add the grated Parmesan, a little salt, and freshly ground black pepper. Whisk everything together until smooth and creamy.
Reduce the heat to very low or remove the skillet from the heat. Pour the egg and Parmesan mixture over the fettuccine and toss quickly and continuously. The residual heat from the pasta will gently thicken the eggs and create a smooth, creamy sauce.
If necessary, add a small splash of reserved pasta water and continue tossing until the sauce coats the fettuccine evenly.
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Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package directions. Before draining, reserve a little of the pasta cooking water.
Plate the Fettuccine alla Papalina immediately and finish with a few pieces of prosciutto and freshly ground black pepper before serving.
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