Fettuccine alla Papalina is a traditional Roman pasta dish made with fresh egg fettuccine, prosciutto crudo, eggs, Parmigiano Reggiano, butter, and onion. In this version, a little panna da cucina (Italian cooking cream) gives the sauce an especially smooth and velvety texture.
Often compared to Pasta Carbonara, Papalina has a milder and more delicate flavor. Instead of guanciale and Pecorino Romano, it uses prosciutto crudo and Parmigiano, while the onion is gently cooked in butter before being tossed with the pasta.
The origins of Fettuccine alla Papalina are closely associated with Pope Pius XII, Eugenio Pacelli, although the exact story behind the recipe is still debated. Some accounts date its creation to the 1930s, while others place it after Pacelli became pope in 1939.
There are also several versions of this Roman pasta. Some recipes include cream, peas, cooked ham, or mushrooms, while others keep the sauce closer to a simple mixture of eggs and cheese. Here I'll show you how to make the rich and creamy version with prosciutto crudo, Parmigiano Reggiano, eggs, and Italian cooking cream.
The result is a comforting yet elegant pasta that comes together quickly and is perfect for both a family dinner and a special occasion.
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Ingredients
Prep Time: 10 Min | Cook Time: 15 Min | Servings: 4
- 400 g (14 oz) fresh egg fettuccine - Make them at home with our recipe for fettuccine
- 50 g (about ½ stick) unsalted butter
- 1 small onion
- 100 g (3.5 oz) Prosciutto Crudo (Parma Ham)
- 200 g (7 oz) panna da cucina (cooking cream). In Italy, we often use this very thick type of cream. If unavailable, you can substitute it with heavy cream.
- 3 large eggs
- 60 g (about ½ cup) grated Parmigiano Reggiano
- Fine salt, to taste
- Ground black pepper, to taste
- ⅓ cup water, at room temperature
How to Make Fettuccine alla Papalina
Step 1) - Melt the butter in a large skillet over medium-low heat. Add the thinly sliced onion and cook gently for about 5–6 minutes, until soft and translucent but not browned.
Pour in the ⅓ cup (80 ml) of room-temperature water and cook for another minute or two, stirring occasionally. This helps soften the onion further and creates a delicate base for the sauce.
Step 2) - Cut the prosciutto crudo into thin strips and add it to the skillet. Cook for about 2–3 minutes, stirring gently, just until the prosciutto becomes fragrant and begins to soften.
Remove the skillet from the heat and set it aside.
Step 3) - Meanwhile, prepare the creamy egg mixture. Crack the eggs into a bowl and add the panna da cucina. Whisk until smooth, then stir in the finely grated Parmigiano Reggiano.
Add a little freshly ground black pepper. Taste for salt only at the end, since both prosciutto and Parmigiano are naturally quite salty.
Step 4) - Bring a large pot of lightly salted water to a boil. Add the fresh fettuccine and cook until al dente, following the package instructions or adjusting the cooking time according to the thickness of your homemade pasta.
Fresh fettuccine usually cook in just a few minutes. For more information read How to Cook Fresh Pasta.
Drain the pasta and immediately transfer it to the skillet with the prosciutto and onion.
Return the skillet to medium heat and toss for about 30 seconds, just long enough to coat the fettuccine with the butter and prosciutto.
Then remove the skillet completely from the heat.
Step 5) - Pour the egg, cream, and Parmigiano mixture over the hot fettuccine and toss quickly and continuously.
The residual heat from the pasta and skillet will gently thicken the eggs and create a smooth, creamy sauce without scrambling them.
If the sauce seems too thick, add 1–2 tablespoons of hot pasta cooking water and toss again until creamy.
Finish with freshly ground black pepper and serve the Fettuccine alla Papalina immediately, while hot and creamy.
Tips for Perfect Fettuccine alla Papalina
Keep the sauce creamy. Add the egg, cream, and Parmigiano mixture only after removing the skillet completely from the heat. Toss quickly so the residual heat thickens the sauce without scrambling the eggs. If necessary, loosen it with a tablespoon or two of hot pasta water.
Don't overcook the prosciutto. Cook it only briefly, just until fragrant and slightly softened. Too much heat can make prosciutto dry, tough, and overly salty.
Go easy on the salt. Prosciutto crudo and Parmigiano Reggiano are already quite savory, so salt the pasta water lightly and adjust the seasoning only at the end.
Adjust the black pepper to taste. A light sprinkle keeps the flavor delicate, while a more generous amount adds a stronger peppery bite.
Fettuccine alla Papalina Variations
Peas and Cooked Ham - A very common version of Fettuccine alla Papalina is made with peas and cooked ham instead of prosciutto crudo. The peas add a touch of sweetness and color, while the cooked ham gives the dish a milder flavor. This variation is especially popular in modern home cooking.
With Mushrooms - Some versions also include mushrooms, usually sautéed before being combined with the pasta. They add an earthy flavor that pairs well with the creamy egg and cheese sauce, although the final dish is richer and quite different from the simpler versions of Papalina.
Storage
Fettuccine alla Papalina is best served immediately, while the sauce is still smooth and creamy.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat, adding a small splash of milk or cream if needed to loosen the sauce. Avoid high heat, which can cause the egg-based sauce to become dry or grainy.
Freezing is not recommended, as the eggs and cream can separate after thawing and change the texture of the sauce.
History and Origins of Fettuccine alla Papalina
Fettuccine alla Papalina is less famous than the four classic Roman pasta recipes — Pasta alla Gricia, Carbonara, Cacio e Pepe, and Amatriciana — but it has an equally fascinating place in Roman culinary history.
Its origins are closely linked to Eugenio Pacelli, the future Pope Pius XII, although exactly when and where the dish was created is still debated.
One popular account places its creation after Pacelli became pope in 1939. According to this version, he requested a more delicate pasta inspired by Carbonara, using fresh egg fettuccine, prosciutto crudo, Parmigiano Reggiano, butter, onion, and eggs in place of the stronger flavors of guanciale and Pecorino Romano.
Another account, reported by Roman food writer Livio Jannattoni in La cucina romana e del Lazio in 400 ricette tradizionali, dates the dish to around 1935, when Pacelli was still Vatican Secretary of State. Jannattoni attributes the recipe to Cesaretto Simmi of the Ristorante del Colonnato, near St. Peter’s Square, who reportedly prepared a special pasta for Pacelli and his guests.
The version associated with the Simmi family was made with egg fettuccine, prosciutto crudo, onion, Parmigiano Reggiano, eggs, and butter — without cream or peas. Over the years, however, Fettuccine alla Papalina developed into many different versions, including recipes with cream, cooked ham, peas, and mushrooms.
Because the dates and accounts differ, it is difficult to say with certainty whether Papalina was inspired by Carbonara or whether an earlier version existed before Carbonara became widely known. What is clear is that the dish belongs to the Roman culinary tradition and reflects the more refined, elegant style of cooking associated with the Vatican and the Rome of the early twentieth century.
More Traditional Roman Recipes To Try
If you’d like to discover more traditional Roman dishes, here are a few classic recipes where simple ingredients and bold flavors take center stage:
- Spaghetti Aglio e Olio – A simple pasta made with garlic, extra virgin olive oil, and chili pepper.
- Penne all'Arrabbiata – A spicy Roman pasta with tomato sauce, garlic, and chili pepper.
- Carciofi alla Romana – Tender artichokes cooked Roman-style with garlic, parsley, and mint.
- Gnocchi alla Romana – Baked semolina gnocchi finished with butter and Parmigiano Reggiano.
- Stracciatella alla Romana – A comforting Roman soup made with eggs, Parmigiano Reggiano, and hot broth.
Recipe Card
Fettuccine alla Papalina (Roman Pasta with Prosciutto and Cream)
Ingredients
- 400 g fresh egg fettuccine - 14 oz
- 50 g unsalted butter - about ½ stick
- 1 small onion
- 100 g Proscitto Crudo (Parma Ham) - 3.5 oz
- 200 g panna da cucina (cooking cream) - 7 oz - In Italy, we often use panna da cucina (cooking cream), a very thick type of cream. If unavailable, you can substitute it with heavy cream.
- 3 large eggs
- 60 g grated Parmigiano Reggiano - about ½ cup
- fine salt - to taste
- freshly ground black pepper - to taste
- ⅓ cup water - at room temperature
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the thinly sliced onion and cook gently for about 5–6 minutes, until soft and translucent but not browned.
- Pour in the ⅓ cup (80 ml) of room-temperature water and cook for another minute or two, stirring occasionally. This helps soften the onion further and creates a delicate base for the sauce.
- Cut the prosciutto crudo into thin strips and add it to the skillet. Cook for about 2–3 minutes, stirring gently, just until the prosciutto becomes fragrant and begins to soften.Remove the skillet from the heat and set it aside.
- Meanwhile, prepare the creamy egg mixture. Crack the eggs into a bowl and add the panna da cucina. Whisk until smooth, then stir in the finely grated Parmigiano Reggiano.Add a little freshly ground black pepper. Taste for salt only at the end, since both prosciutto and Parmigiano are naturally quite salty.
- Bring a large pot of lightly salted water to a boil. Add the fresh fettuccine and cook until al dente, following the package instructions or adjusting the cooking time according to the thickness of your homemade pasta.Fresh fettuccine usually cook in just a few minutes.
- Drain the pasta and immediately transfer it to the skillet with the prosciutto and onion.Return the skillet to medium heat and toss for about 30 seconds, just long enough to coat the fettuccine with the butter and prosciutto.Then remove the skillet completely from the heat.
- Pour the egg, cream, and Parmigiano mixture over the hot fettuccine and toss quickly and continuously.The residual heat from the pasta and skillet will gently thicken the eggs and create a smooth, creamy sauce without scrambling them.
- Finish with freshly ground black pepper and serve the Fettuccine alla Papalina immediately, while hot and creamy.
Maria Strazemski says
Amazing
Jocelyn Mallory says
I plan to make this dish soon as it appears to be simple to make and delicious, but I have a question about the directions. When you say, “Once the pasta is cooked, drain it directly into the pan with the ham and onion sauce.” I think you mean to add the pasta (water drained) to the sauce. You do not mean to add pasta and water to the sauce. Is this correct?
Barbara Felicità Lucchini says
Hi Jocelyn! Drain the pasta and add it to the pan with the sauce, ensuring no water is included. I'll make some adjustments to the text for clarity. Thank you for your comment!