PASTA ALLA PAPALINA
- Barilla Fettuccine or Tagliatelle
- 8-9 oz peas, fresh or frozen
- heavy cream
- Parmigiano cheese, grated
- small onion, peeled and finely chopped
- cooked ham
- large eggs
- knob of butter or olive oil
- To taste, salt
- To taste, black pepper
Fettuccine
CHEF'S NOTE
Lorenzo Boni
Pasta alla Papalina is usually made with fettuccine but I also use tagliatelle. Although tagliatelle is slightly wider, there’s often no difference between these two pasta ribbons. You can leave out the peas if you wish. The original recipe is said to be without peas. However, nowadays many Italian include them.