Pasta Al Papalina
Recipe Overview
Overview
Pasta Al Papalina is a delightful dish that showcases the beauty of simplicity in Italian cooking. The combination of creamy sauce, savory ham, and perfectly cooked pasta creates a comforting meal that feels both indulgent and approachable. The recipe begins with sautéing shallots in butter, which lays a flavorful foundation for the dish. As the shallots caramelize, the addition of ham brings a savory depth that complements the creamy sauce beautifully.
The sauce itself is a mixture of egg yolks and grated Parmigiano Reggiano, which thickens and clings to the pasta, creating a luscious coating. It’s essential to temper the egg mixture with hot pasta water to ensure a smooth texture without scrambling the eggs. This technique is a hallmark of Italian cooking, emphasizing the importance of temperature control in achieving the perfect sauce.
As you mix the pasta with the sauce, the dish transforms into a creamy delight that is both satisfying and rich. The final touch of freshly cracked black pepper adds a hint of spice, elevating the overall flavor profile. This dish is not just a meal; it’s a celebration of Italian culinary tradition, making it a perfect choice for family gatherings or a cozy night in. Whether you’re using fresh pasta or dried, Pasta Al Papalina is sure to impress with its simplicity and depth of flavor.
Recipe Details
Steps & Tips
Peel and small dice one shallot.
Heat a large 12-inch stainless steel pan over medium-low heat.
Add 2 tablespoons of unsalted butter to the pan.
Add the shallots to the pan and sauté for about 4 to 6 minutes until lightly brown.
Tip: Season shallots with salt to help draw moisture for quicker browning.
Slice away the rind from leftover ham and cut it into cubes or julienne.
Tip: Remove the rind from leftover ham for better texture.
Add the ham to the sauté pan and sauté for another 3 to 4 minutes until lightly browned.
Grate about 1 and 1/2 cups (4 oz) of Parmigiano Reggiano.
In a bowl, add one large egg and separate five egg yolks from the whites.
Add grated cheese and freshly cracked black pepper to the egg yolks and mix until combined.
Boil a large pot of water for the pasta.
Season the boiling water with salt.
Tip: Season boiling water with enough salt to make it as salty as the ocean.
Add the pasta to the boiling water and cook for 2 to 3 minutes.
Take about a half cup of hot pasta water and mix it with the egg and cheese mixture.
Tip: Temper the egg and cheese mixture with hot pasta water to prevent scrambling.
Drain the pasta and add it to the sauté pan with the onions and ham.
Add the egg and cheese sauce to the pasta and mix well.
Tip: Always taste the dish before serving to adjust seasoning.
Taste the pasta and add more salt if needed.
Tip: Add peas to boiling pasta in the last 20 seconds of cooking for best results.
Plate the pasta using large tweezers to create a nest.
Tip: Use large tweezers to create a pasta nest when plating.
Add extra ham and optionally garnish with more grated Parmigiano Reggiano.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pasta Al Papalina is inspired by Pope Pius XII and is a variation of Carbonara.
- •Using leftover ham can enhance the flavor and reduce waste.
- •The dish can be made with various types of pasta, including fettuccine and tagliatelle.
- •Tempering the egg mixture with hot pasta water prevents scrambling.
