Pappardelle papalina-style

Name: Pappardelle papalina-style
Prep time: 10 min
Cook time: 10 min
Yield: for people
Cuisine: Italian
Ingredients: 250 g pappardelle all'uovo; 50 g burro; 50 g cipolla; 100 g prosciutto crudo; 200 g panna fresca liquida; 3 uova medie; 60 g Parmigiano Reggiano DOP da grattugiare; q.b. pepe nero; q.b. sale; 1 mestolo acqua a temperatura ambiente

by Martina Tedesco

Preparation Time

0h 10m

Cook time

0h 10m

Ingredients for

people

Ingredients

pappardelle all'uovo 250 g

burro 50 g

cipolla 50 g

prosciutto crudo 100 g

panna fresca liquida 200 g

uova medie 3

Parmigiano Reggiano DOP da grattugiare 60 g

pepe nero q.b.

sale q.b.

acqua a temperatura ambiente 1 mestolo

To prepare fettuccine alla papalina, first cut the prosciutto into slices and then into strips .
Place a nonstick pan on the stove and melt the butter.
Let the finely chopped onion wilt for 8 minutes in the butter, adding a ladleful of room temperature water.
Add the prosciutto previously cut into strips and stir with a kitchen spatula, cooking for another 2 minutes.
Once ready, turn off and set aside.
Place a pot of salted water on the stove and bring to a boil, then cook the fettuccine al dente for 3 minutes.
Meanwhile, break the eggs into a bowl and add the cream and mix vigorously with a whisk.
Add the grated cheese, mix again, and finally adjust the salt.
After the necessary time has elapsed, drain the fettuccine and pour them directly into the pan with the sauce, sautéing them for a few moments to add flavor; turn off the heat and add the egg mixture, distributing it homogeneously over the pasta.
Mix quickly to blend all the ingredients well, then adjust the pepper.