Fettuccine alla papalina

Preparation steps

• Cut the prosciutto into thin slices and then into strips. Chop the onion as finely as possible. Bring the water to a boil in a larger pot, when it boils add salt to it.
• Heat the butter in a deep frying pan and fry the onion on it at a low temperature, add a tablespoon of warm water (or more if necessary) and cook the onion covered to soften nicely. Add the chopped prosciutto and sauté all together briefly.
• Beat the eggs in a bowl with the cream. Add the grated parmesan and mix well.
• Meanwhile, cook the fetuccines, drain them and add to the pan with the onion and prosciutto. Stir and heat everything together well.
• Reduce heat to low and pour eggs with cream and parmesan. Stir quickly to combine the sauce with the pasta, but keep it creamy don’t let it dry too much.
• Serve immediately warm with optionally a little freshly ground pepper. * do not add salt during cooking (except in pasta water) because it is already salty enough from prosciutto and parmesan. * this is what the recipe looked like when it was made, more recently peas (fresh or frozen) have been added - they are added to the deep-fried onion, cooked together for about 7-8 minutes before the prosciutto is added. * in some variants of this recipe there is no cream, as with carbonara, but with cream it has a slightly milder and more delicate taste.