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Fettuccine alla papalina recipe by of 11-02-2011 [Updated on 25-09-2017]
The fettuccine alla papalina are a typical Lazio first course that was born in the 1930s as a variant of the more famous carbonara pasta. In this version the pancetta was replaced with ham and the pecorino with parmesan, the peas instead were added only later to the recipe. The fettuccine alla papalina are ideal to prepare as a first course on Sunday, in my house they were appreciated by everyone :)
Happy Friday everyone and the next recipe
Method
How to make Fettuccine alla papalina
Method:
Cut the onion into icing and brown it in a large pan with the butter
Cut the cooked ham into strips and add it together with the peas to the pan with the onions. 
Season with salt and pepper and cook for about ten minutes
Meanwhile, place the cooking cream, eggs and Parmesan in a bowl
Mix until creamy and set aside
Meanwhile, cook the fettuccine in plenty of salted water. Drain them al dente and pour them into the pan together with the onions, ham and peas dressing.
Then pour in the egg, cheese and cream
Turn off the heat and stir the fettuccine alla papalina in a pan
Serve the fettuccine alla papalina on your plates and enjoy your meal
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