The Pope’s Noodles or Fettuccine alla Papalina – an upscale reinterpretation of the earthy spaghetti carbonara.
This family recipe was shared by Carla owner of the Cantine Colli di Catone in Monteporzio Catone, Rome. The Pulcini family established Colli di Catone in 1974 and began producing wines with the same passion and tradition handed down from six generations.
The vineyards are located South of Rome in “Castelli Romani”. The optimal hillside vineyards were specifically chosen in the Frascati area, because this is where Frascati and Malvasia del Lazio achieve the best quality. If it was good enough for Pope Pius the XII then it must be divinely inspired.
FETTUCCINE alla PAPALINA (The Pope’s Noodles)
• 1 lb. Fresh fettuccine (egg noodles)
• 1/4 lb. Cooked prosciutto* diced
• 1/2 Onion or 1 Scallion, sliced
• 5 oz.Fresh peas, shelled
• 1.5 oz. Butter
• 2 eggs
• 3 tbs. grated parmigiano cheese
• salt and pepper to taste
Sautée the onion in the butter, add the peas. Once cooked, add the diced prosciutto and salt and pepper taste.
Meanwhile in a tureen beat the eggs with a fork and mix in two heaping tablespoons of parmigiano cheese. Cook the fettuccine till al dente in salted boiling water, drain and add to the eggs in the tureen.
*The original recipe requires guanciale (smoked hog’s jowl) instead of prosciutto.