Pasta alla Papalina (Recipe from Rome)
Tuesday, April 16, 2019
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This creamy fettuccine recipe from Rome is easy to make and seriously delicious. A great family weeknight meal and perfect for using up leftover ham!
Ingredients
∙ Serves 4
Meat
300 g Ham, cooked
Produce
1 Onion, small
250 g Peas
Refrigerated
3 Eggs
Pasta & Grains
400 g Fettuccine or tagliatelle
Baking & Spices
1 Black pepper
1 Salt
Dairy
1 knob Butter
250 ml Heavy cream
200 g Parmigiano cheese
Ingredients
∙ Serves 4
Meat
300 g Ham, cooked
Produce
1 Onion, small
250 g Peas
Refrigerated
3 Eggs
Pasta & Grains
400 g Fettuccine or tagliatelle
Baking & Spices
1 Black pepper
1 Salt
Dairy
1 knob Butter
250 ml Heavy cream
200 g Parmigiano cheese