Pasta alla Papalina is a pasta recipe from Rome, Lazio region, named after Pope Pius XII. It is a creamy ham and pea pasta made with cream, eggs, and Parmesan cheese. It is ultra creamy, silky, and rich resembling the famous carbonara.
Hello folks – how are you doing? I hope this week has been treating you well. Also, can you belie it is THE END of February already? But that means spring is coming, sooner (probably for you) or later (most likely for us).
That’s exciting. And that also means that lighter recipes will start appearing on my blog at some point. Hence, we should enjoy as much of comfort foods as possible now, am I right? :)
Pasta alla Papalina (Creamy Ham Pea Pasta)
This pasta is exactly that kind of recipe, super rich and indulgent – a pasta recipe to enjoy thought winter. As all recipes I have been sharing so far in 2024, I made and photographed it last winter. Yeah, Daisy was still a 3-year cat – she has turned four now!
Pasta alla papalina is a pasta recipe from Rome named after Pope Pius XII, who was the inspiration behind its invention. If you would like to learn more about the story behind it, I would suggest you to check this post from the Pasta Project (which is actually a great blog with a comprehensive system of searching pasta recipes by regions.)
To make this pasta, you will need onion, cooked ham (or prosciutto), green peas, Parmesan cheese, butter, heavy cream, and eggs. Plus salt and pepper. Like in carbonara, the beaten eggs are added into the pasta and sauce adding that unique silkiness that carbonara has. As for pasta type, the traditional way would be fettuccini.
More Authentic Pasta Recipes
Looking for more Italian pasta recipes? Please be sure to check some.
Sicilian Style Pasta with Cauliflower
I hope you like this Pasta alla Papalina, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Pasta alla Papalina
4-5
servings15
minutes30
minutes45
minutesPasta alla Papalina with ham and peas and with a silky and rich Carbonara-like sauce made with cream, eggs, and Parmesan.
Recipe adapted from The Pasta Project
Keep the screen of your device on
Ingredients
about 400-450Â gr. fettuccine or tagliatelle
1 onion, finely sliced
1 tbsp. (15 gr.) butter or olive oil
300 gr. cooked or cured ham or prosciutto, cubed or sliced
300 gr. green peas, frozen
1 cup (250 ml.) heavy (35%) cream
200 gr. grated Parmesan cheese
2 large or 3 small eggs
salt for water
black pepper, to taste
Directions
- In a small bowl, beat with a whisk or fork the eggs with the grated parmesan, set aside (until step 8.)
- In a large pan or skillet, sauté the chopped onion in butter or olive oil until translucent and soft, about 5-7 minutes.
- Add the prosciutto or ham and cook for a 2-3 minutes.
- Add the peas and allow them to cook for a minute or two more if they are thawed or 5 minutes if they are still frozen. If using fresh peas, you may need even a tad longer to sauté them.
- Stir in the heavy cream and allow the cream to reduce slightly.
- In a meantime, while making the sauce, cook the pasta in a generously salted water, as instructed on the package, until al dente.
- When pasta is ready, using a tongs or two large forks, transfer the pasta into the pan with sauce (using tongs instead of draining will ensure the pasta still has enough liquid – that’s what we need. Alternatively, you can drain pasta using a colander – just be sure to reserve some pasta water.)
- Then pour the egg and cheese mixture over the pasta and sauce. Mix everything together well until the pasta is coated in a creamy sauce; season with freshly ground black pepper to taste. Serve immediately with a few additional black peps and extra grated cheese if desired. Enjoy!
I don’t eat pasta very often but this certainly looks the bomb Ben!! Thank heavens autumn is on the way here and our record-breaking hot and humid summer is finally starting to turn. Well, the equinox is only a week away thank goodness!
Thank you Sherry!
I didn’t know this pasta had a name. It is one a friend made for me back in the 80s and I have been loving it since. Sometimes I add sliced endive to the mix. So now the jury is in: I’ll be making the pastor soon.
I did not know either – and this is such a great name!
Not only tasty but your photos are beautiful also!
Thank you Davorka!
Pasta alla Papalina sounds like a decadent and indulgent dish indeed, perfect for enjoying during the colder months which is starting now on our side of the world
Thank you Raymund!
Wow – this sounds absolutely fantastic, Ben! Good comfort food to enjoy before we head into the warmer weather foods. I love carbonara, but I’ve never made Pasta alla Papalina. I need to try it ASAP!
Yes, you absolutely should, David! :)
Ben, this pasta dish looks so delicious. Talk about comfort food. Seriously this is a beautiful pasta dish simplistic but comforting.
Happy birthday to Daisy!
Cheers to sunshine days and the beauty of Spring.
Velva
Thank you Velva!
A delicious pasta dish that I haven’t made in years. Thanks for your recipe.
Thank you Karen!
It looks so rustic and filling and creamy and tasty! Better watch out, because I think your cat is about to pounce on it! I love that it has peas in it.
Thank you Jeff!
Hi Ben, this pasta dish looks so comforting and your photos are gorgeous. I’ve made something like this with a sort of Alfredo sauce, but I can’t wait to try it your way. Peas and ham are so good together. Your Daisy is beautiful, love that second shot where you caught her licking her lips! ???? I’m sure she was loving the aroma of good food.
Thank you Marcelle!
Looks so creamy and delicious, Ben! My youngest loves carbonara, I think he’ll love this one too!
Thank you Michelle!
Looks delish, Ben. I love this pasta, too, though I haven’t made it in ages. Time to remedy that… ;-)
Just a little disappointed you didn’t follow my recipe this time, lol! Just kidding of course. The Pasta Project is an excellent resource.
Haha, there’s a plenty of recipes I’d like to try from your blog, Frank!
Meow, Sweet Daisy :-) Looks like that you have lost some weight.
The pasta looks so comforting and bet it tastes wonderful too!
Hehe thank you Angie!
This is really lovely Ben. I could eat this every day!!! Great recipe.
Thank you Mimi!