Pasta alla Papalina: Recipe from Rome

Step 1

Shell the fresh peas (if using), peel and finely chop the onion, cut the ham into small cubes/pieces, beat the eggs in a bowl with the grated Parmigiano.

Step 2

If using fresh peas you will need to cook them in a little boiling salted water for 10 minutes before draining and adding them to the sauce. Fresh peas take longer to cook than frozen.

Step 3

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Step 4

Cook the finely chopped onion in the butter or olive oil in a skillet or frying pan until translucent. Add cooked ham or prosciutto, and allow that to cook for a few minutes. Then, add the peas and cook for a couple of minutes more. If using fresh peas and they seem a little hard, add a little water and cook for a bit longer.

Step 5

Then add the heavy cream (Italians use panna da cucina) and allow the cream to reduce a bit. Add ground black pepper and salt to taste.

Step 6

Cook the pasta al dente according to the instructions on the packet. Fresh pasta will need only 1-2 minutes. When cooked, drain the pasta (but keep it a little wet) and add it to the cream sauce.

Step 7

Then pour the beaten eggs and cheese over the pasta and sauce. Mix everything together well until the pasta is coated in a creamy sauce. Serve immediately, with generous sprinkling of ground black pepper and additional grated cheese if required.