Creamy Ham and Pea Pasta (Pasta alla Papalina)

Creamy Ham and Pea Pasta, also known as Pasta alla Papalina, is an Italian dish featuring ribbons of pasta coated in a silky, egg-enriched cream sauce reminiscent of Carbonara, combined with savoury ham, sweet green peas, and generous Parmesan.

Hello folks – I hope you all are doing well!

This dish is a wonderful example of how a handful of simple ingredients can come together into something truly comforting and elegant at the same time. Rich but balanced, familiar yet slightly indulgent, this creamy ham and pea pasta is the kind of recipe that works just as well for a cozy weeknight dinner as it does for a relaxed weekend meal. So, let’s dive into this Creamy Ham and Pea Pasta.

Pasta alla Papalina

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.)

Why You’ll Love This Creamy Ham and Pea Pasta

• Silky and rich: Eggs, cream, and Parmesan create a smooth, Carbonara-style sauce without feeling heavy.
• Quick and approachable: Straightforward ingredients and simple steps make this an easy pasta to pull together.
• Comforting yet elegant: A perfect balance of savoury ham, sweet peas, and creamy sauce.

Ingredients You’ll Need for This Creamy Ham and Pea Pasta

• Fettuccine or tagliatelle: Wide pasta shapes that hold onto the creamy sauce beautifully.
• Ham or prosciutto: Provides salty, savoury depth; use good-quality cooked or cured ham.
• Green peas: Sweet and tender, adding freshness and colour to the dish.
• Onion: Finely sliced and gently sautéed to create a soft, savoury base.
• Butter or olive oil: Adds richness and helps the onion soften without browning.
• Heavy cream: Forms the luxurious base of the sauce.
• Parmesan cheese: Finely grated for a smooth, savoury finish.
• Eggs: Essential for creating the silky, Carbonara-like texture.
• Salt: For properly seasoning the pasta water.
• Black pepper: Freshly ground, to taste, for gentle warmth and balance.

How to Make Creamy Ham and Pea Pasta

To prepare this creamy ham and pea pasta, start by whisking together the eggs and grated Parmesan until smooth, then set the mixture aside. In a large pan, sauté the onion in butter or olive oil until soft and translucent, followed by the ham and peas, cooking just until heated through and fragrant.

Stir in the cream and let it gently reduce while you cook the pasta in well-salted water until al dente. Transfer the hot pasta directly into the pan with the sauce, then remove from the heat and immediately pour in the egg and cheese mixture, tossing thoroughly until the sauce becomes silky and coats the pasta evenly. Finish with freshly ground black pepper and serve right away.

More Authentic Pasta Recipes

Looking for more Italian pasta recipes? Please be sure to check some.

• Pasta with Sardines
• Ragù alla Bolognese
• Pasta alla Genovese
• 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!

Creamy Ham and Pea Pasta (Pasta alla Papalina)

Recipe by Ben | Havocinthekitchen

Pasta 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

Course: Pasta and GnocchiCuisine: ItalianDifficulty: Easy

5.0 from 4 votes

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Servings

4-5

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• about 400-450 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!