Fettuccine alla Papalina
Ingredients for 4 persons:
- 600 gr egg fettuccine;
- 50 gr butter;
- 200 gr tender peas;
- 100 gr sliced prosciutto crudo;
- 2 eggs;
- 4 spoonfuls of grated Parmesan cheese;
Preparation: 10 minutes - Cooking time: 20 minutes - Difficulty: minimum
Peel the onion and slice it thinly. Cut the prosciutto into long tight pieces.
Fry the onion slowly in hot butter to a light brown, then pour the peas and cook them on a brisk fire, salting lightly. If needed, add some hot water while cooking the peas. Once ready, mix them with prosciutto and let it season.
Beat the eggs into a large bowl with two spoonfuls of Parmesan. Boil the fettuccine in abundant salted water (0,7 litre every 100 grams of pasta), drain it 'al dente' (underdone) and pour them into the bowl; add peas and prosciutto, the remaining Parmesan, some black pepper and mix all together.
Serve it hot and buon appetito!
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