Spaghetti with Prosciutto, Parmesan and Peas
- Makes4 to 6 servings
- Cook Time40 minutes
- 3
In Rome, we learned to make pasta alla papalina—a lighter, brighter riff on classic carbonara. The dish has been popular since the 1920s, when, as the story goes, Cardinal Pacelli, who later became Pope Pius XII, asked chef Cesertto Simmi to create a more elegant take on the Italian staple. Simmi swapped the traditional pairing of guanciale and pecorino Romano for prosciutto and Parmesan: a slightly less robust yet equally delicious combination. Our version was inspired by chef Andrea Dell’Omo of restaurant Mamma Angelina, who prepared for us a breathtakingly good rendition. We’ve incorporated frozen peas as well, which have become a common addition; they add freshness as well as attractive pops of green.
Don’t worry about thawing the peas. They will “cook“ quickly when tossed with the hot pasta, retaining their bright green color and fresh flavor. Also, be sure to remove the pot from the burner before adding the egg-cheese mixture. Residual heat will gently cook the yolks, ensuring they don’t curdle but instead create a richness that coats the pasta.
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