Papalina – CARBONARA with ONIONS, PROSCIUTTO and PARMIGIANO | The Pope’s Pasta

In this PIATTO™ video recipe, we’ll show you how to make Fettuccine alla PAPALINA (the Pope’s Pasta). Essentially a Pasta Carbonara with onions and prosciutto, this traditional and tasty Italian recipe will win you over from the first bite! Forget Gordon Ramsay, Jamie Oliver or Gennaro… Italy’s Sezo is here to show you an authentic Italian recipe from Rome!

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In this PIATTO™ video recipe, we present:

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Pasta CARBONARA with ONIONS and PROSCIUTTO
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Ever wonder where Italian restaurants abroad got the idea to add onions into Pasta Carbonara? While onions are absolutely not traditional in the authentic Italian Carbonara recipe, it is traditional in Fettuccine alla Papalina— a dish that was allegedly invented to feed Pope Pius XII’s request for a ‘lighter’ and more refined version of the traditional Carbonara.

With prosciutto instead of pancetta, parmigiano reggiano cheese instead of pecorino and the addition of onion and butter… this pasta recipe may not be ‘lighter’ but it is certainly gourmet! A serious comfort food.

#fettuccine #pastarecipe #carbonara

INGREDIENTS (FOR 4)
onion: one; minced
prosciutto: 7 oz (200 g)
butter: 40 g
egg yolks: 4
whole egg: 1
parmigiano reggiano cheese: 3 oz (80 g); finely grated
fettuccine pasta: 400 g (pasta for 4)
black pepper: 1 tsp
fine salt: pinch or to taste
coarse salt: for pasta

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TABLE OF CONTENTS
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0:00 – intro
0:33 – ingredients
0:54 – preparing onion and prosciutto for the Papalina
3:05 – preparing the Carbonara sauce
5:55 – how to make Papalina Pasta

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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Marketing – Social Media – Branding: Kaniko Limited https://kanikogroup.com
Production – Piatto LLC

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DISCLAIMERS
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