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fettuccine alla papalina closeup

Fettuccine alla papalina

  • Author: Silvana
  • Total Time: 25 minutes
  • Yield: 4 portions 1x


Fettuccine alla Papalina is a luxurious Italian pasta dish with a rich blend of Parma ham, cream, and Parmigiano Reggiano.


Units Scale
  • 400 grams egg fettuccine, tagliatelle, or linguine
  • 80 grams butter
  • 80 grams onions
  • 150 grams of Parma (raw) ham
  • 150 grams double cream
  • 4 medium eggs
  • 80 grams grated Parmigiano Reggiano DOP
  • Black pepper, to taste
  • Salt, to taste
  • 1 ladle of water at room temperature


  1. Begin by slicing the raw ham into thin strips and set aside.

  2. Heat a non-stick pan over medium heat and add the butter, allowing it to melt.

  3. Add the finely chopped onions to the pan and cook for 8 minutes, until softened. Add a ladle of room-temperature water to help the onions cook.

  4. Stir in the raw ham strips and cook for an additional 2 minutes, using a kitchen spatula to combine everything evenly. Once cooked, remove the pan from heat and set aside.

  5. In a large saucepan, bring salted water to a boil. Cook the fettuccine for 3 minutes, or until al dente.

  6. While the pasta cooks, crack the eggs into a bowl, add the cream, and whisk vigorously to combine. Mix in the grated cheese and season with salt to taste.

  7. Drain the cooked fettuccine and transfer it directly into the pan with the ham and onion mixture. Sauté the pasta briefly to infuse it with flavour.

  8. Remove the pan from heat and pour the egg mixture evenly over the pasta. Stir quickly to combine all the ingredients.

  9. Season the dish with black pepper to taste, and serve your fettuccine alla papalina piping hot. Enjoy!


It is recommended to enjoy the fettuccine while it is piping hot and freshly made. Freezing the dish is not advised.

To make homemade fettuccine for 4  people, simply mix 300g of flour with 3 large eggs to form a smooth, slightly porous dough, let it rest for 30 minutes, roll it out into a thin sheet, roll the sheet up, cut it into 1 cm wide strips, and unroll the strips to create the your pasta.

For a delightful twist on this classic dish, consider incorporating sweet peas into the recipe. To do so, simply add the peas to the pan along with the onions, prior to introducing the ham. Proceed with the remainder of the recipe as instructed.

For this recipe, it’s important to use thick slices of ham that can be cut into hearty strips, similar in size to lardons. It might be challenging to find thickly-cut Parma (or raw) ham outside of Italy. However, you can easily request this from your local supermarket’s deli counter—they’ll be happy to slice the ham to your desired thickness. Alternatively, consider opting for a more affordable packaged ham, as these tend to be cut slightly thicker than their premium counterparts, ensuring the ideal texture for your dish.

For a more delicate and subtle flavour, consider using cooked ham in place of the raw ham.

For those who wish to experience the authentic taste of the original recipe, consider incorporating 100 grams of melted and cooled butter instead of the cream.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Cuisine: Italian
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