Fettuccine alla Papalina

Shopping list

• 400 g fettuccine pasta

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• 50 g unsalted butter — cubed

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• 150 g cooked ham — cut into thin strips

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• 4 piece egg yolks — at room temperature

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• 120 ml double cream

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• 80 g Parmigiano-Reggiano — finely grated

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• 1 tsp black pepper — freshly ground

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• 1 pinch sea salt — for pasta water

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• 1 pinch fresh nutmeg — freshly grated

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Step by step

1. 1

   Bring a large pan of salted water to a rolling boil. Add the fettuccine and cook according to packet instructions until al dente, typically 8– 10 minutes.

2. 2

   Meanwhile, in a large mixing bowl, whisk together the egg yolks, double cream, grated Parmigiano-Reggiano, black pepper, and a tiny pinch of nutmeg until smooth and well combined. Set aside.

3. 3

   In a large frying pan over medium heat, melt the butter. Add the ham strips and sauté for 2– 3 minutes until lightly golden and fragrant. Remove from heat.

4. 4

   Reserve 100 ml of pasta cooking water, then drain the fettuccine.

5. 5

   Add the drained pasta to the frying pan with the ham and toss gently over very low heat for 30 seconds.

6. 6

   Remove the pan from the heat completely. Pour the egg and cream mixture over the pasta, tossing continuously and vigorously for 1– 2 minutes until the sauce becomes silky and coats each strand. Add a splash of reserved pasta water if needed to loosen.

7. 7

   Taste and adjust seasoning with more black pepper or a pinch of salt if necessary.

8. 8

   Serve immediately in warmed bowls, with extra Parmigiano-Reggiano on the side.