In: All Recipes recipes11 February 2011
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The Pope’s Fettuccine (fettuccine alla papalina) are a typical dish in Latium. It was first created back in 30s as a variant of the better-known carbonara pasta. In the new version, pancetta was replaced by cooked ham, and pecorino with parmesan… Later on, also green peas were added to the recipe.
The Pope’s Fettuccine are ideal to be made for a Sunday lunch. Here at my home everybody appreciated this dish! 🙂
Have a good Friday and read you at the next recipe!

Ingredients for 4 servings:
350 g of egg fettuccine
80 g of butter
1 onion
100 g of cooked ham
200 g of green peas
3 eggs
200 ml of light cream
50 g of parmesan Cheap Aciclovir
salt cheap Proscar
black pepper Order Lamisil

Preparation Time: 10 min.
Cooking Time: 30 min.
Total Time: 40 min.

How to make The Pope’s Fettuccine

Thinly slice the onion, and pan-fry it in a large pan with butter.

Cut ham into short stripes and add it into the pan, together with green peas.

Season to taste, and keep cooking for a dozen minutes.

Meanwhile, place in a bowl cream, eggs and grated parmesan.

Stir evenly till getting a smooth mixture.

Cook pasta in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package. Drain when still a little firm, not mushy. Pour it into the pan, put on a high heat, then add the egg mixture as well.

Turn the heat off, and stir to amalgamate.

Now you can serve and enjoy your Pope’s Fettuccine!

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