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Pasta Alla Papalina by Pina Bresciani – Recipe

This incredible dish is made with prosciutto, onion, peas, eggs and parmigiano reggiano!

It is a classic Roman dish that you will adore! The incredible cook Pina Bresciani teaches you how it’s done!


  • 250 grams (8.8 oz) egg fettuccine or tagliatelle
  • 2 tbsp olive oil
  • 1/4 cup chopped white or yellow onion
  • 3/4 cups prosciutto cut into 1 cm wide strips
  • 1/2 cup frozen peas
  • 1 egg
  • 2 egg yolks
  • 3/4 cups parmigiano reggiano
  • salt and pepper to taste


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