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A Roman pasta with prosciutto, peas, and egg in cream sauce — the Pope's fettuccine. This high protein mediterranean dish is a rich family meal with a playful papal backstory.
Bring a large pot of salted water to a rolling boil and cook the fettuccine until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining.
While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add prosciutto and sauté gently for 2–3 minutes until just beginning to crisp.
Stir in the peas and cook for another 3–4 minutes, letting them soften but not overcook. Season with black pepper and nutmeg.
In a mixing bowl, whisk egg yolks, heavy cream, and Parmesan cheese until smooth. Set aside for later step.
Add drained pasta to the skillet with prosciutto and peas. Toss to combine over low heat, adding a splash of reserved pasta water if needed.
Remove pan from heat, then quickly fold in the egg–cream mixture, tossing vigorously so the sauce becomes creamy without scrambling the eggs. Use extra pasta water for silky texture.
Adjust seasoning with salt, and serve immediately—garnished with additional Parmesan and black pepper if desired.
