Fettuccine Alla Papalina

As I mentioned before, one cardinal eventually got sick and tired of the same old carbonara (I have the feeling that this guy was a snob and didn’t care much for peasant food like pecorino and guanciale, but that’s just my opinion) and promptly ordered the vatican’s chef to concoct something more worthy of his dignified palate. The chef gathered some reggiano parmesan (sweet as honey if compared to the Roman pecorino), some prosciutto di parma (same as above as opposed to the guanciale), a chopped onion, a couple of eggs, some butter and a bit of cream to keep the cholesterol level high and there he went — the FETTUCCINE ALLA PAPALINA was born!