Pasta alla Papalina Recipe

🧂 Ingredients

• 2 tablespoons unsalted butter
• 1 peeled small-diced shallot
• 8 ounces ham

  cut into short thick julienne slices
• 1 large egg
• 5 large egg yolks
• 1 ½ cups finely grated Parmigiano Reggiano
• 1 pound fresh or dried fettucine pasta
• coarse salt and freshly cracked pepper to taste

Instructions

• 1 In a large stainless steel, non-stick, or carbon steel skillet over low to
  medium heat, add 2 tablespoons of unsalted butter and heat just until melted.
• 2 Add in the shallots, give them a gentle season of salt, and sauté while
  occasionally stirring for 4 to 6 minutes.
• 3 Once lightly browned, stir in the ham and sauté for a further 3 to 4 minutes or
  just until the edges of the ham start to turn light brown. Turn the heat off and
  set the pan to the side.
• 4 Next, in a medium-sized bowl add in 1 egg, 5 egg yolks, 1 ½ gups of finely
  grated Parmigiano Reggiano cheese, and freshly cracked pepper.
• 5 Using a whisk or fork, mix the ingredients until combined. The mixture will be
  thick, like a batter. Set it to the side.
• 6 In a large pot of boiling water, season it with salt so that it is salty like
  the ocean. This will help season the pasta.
• 7 Add in the pasta and cook according to the instructions. If you are using fresh
  pasta, it will finish cooking in only 2 to 3 minutes.
• 8 Half way through the pasta cooking process take ½ cup of the hot boiling pasta
  water and slowly add it to the bowl of egg and cheese mixture and whisk it in to
  temper the eggs.
• 9 Once the pasta is done cooking, drain it and add it directly to the pan with the
  onions and ham.
• 10 Pour in the egg and cheese sauce. Be sure to use a rubber scraper to get every
  drop.
• 11 Adjust the seasonings with salt and pepper and fold the ingredients together
  until combined. The sauce will thicken even more while in the pan with the
  pasta.
• 12 Serve the pasta with optional additional cracked pepper and finely grated
  cheese.

Nutrition Info