The story of fettuccine alla papalina is that it was invented by Pope Pius XII's chef, who specifically requested a variation on carbonara. Chef Alessandro Borghese suggests speck, rather than prosciutto, egg yolk, and cream, which give the dish a creamy texture and a smooth texture.
The result? An inviting #AleKitchenSound recipe, packed with flavor and ready to enjoy!
Recipe by Alessandro Borghese
Ingredients for 4 people- 400 g of Fettuccine
- 50 g of butter
- 50 g of onions
- 100 g of speck
- 200 g of cooking cream
- 4 egg yolks
- 60 g of grated Parmesan cheese
- Salt and pepper to taste
- Parsley to taste
Chop the onion with a knife and sauté it in a pan with a knob of butter and some chopped speck. Bring the pasta water to a boil, season with salt, and add the fettuccine. Separate the egg yolks from the whites. Then, in a bowl, whisk the egg yolks with the Parmesan cheese and cream. Stir in the sautéed onion and speck, mixing well. Drain the pasta and toss it in the bowl with the other ingredients. Using a ladle, create a nest with the fettuccine, placing it in the center of the plate. Add a few parsley leaves and a sprinkling of pepper, and serve.
