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    You are in: Home / Community Forums / Food Photos Forum / Tagliatelle alla Papalina (pasta, ham, onion)
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    Tagliatelle alla Papalina (pasta, ham, onion)

    PaulO in MA
    Wed Sep 02, 2009 7:47 am
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    I picked up the book mentioned below at a library book sale in, I think, Mansfield, CT earlier this year. I highly recommend picking up a copy.

    From The Top One Hundred Pasta Sauces by Diane Seed, Ten Speed Press, Berkley, California, November 1996. First published in 1987.

    "Tagliatelle alla Papalina

    The Rome trattoria "La Cisterna" made this sauce for Cardinal Pacelli who used to be a frequent patron. When he became Pope this sauce was dedicated to him and named Papalina.

    500 g / 1 lb. tagliatelle
    200 g / 7 oz. ham
    1 small onion
    150 g / 5 oz. (10 Tbsp.) butter
    4 eggs
    200 mL / 7 fl. oz. cream
    100 g / 4 oz. (1 1/4 cups) freshly grated Parmesan cheese
    Salt and black pepper

    Cut the ham into fine strips and chop the onion very finely. Melt half the butter and gently cook the onion until it becomes transparent. Add the ham and cook gently for 5 minutes. Keep hot.

    Beat the eggs together with the cream and half the cheese.

    Cook the pasta, following package directions carefully to avoid over-cooking.

    Meanwhile, melt the remaining butter in a large pan and add the egg mixture. Remove from heat at once. Add salt to taste.

    Drain the pasta and turn into the large pan containing the egg mixture. Stir well.

    Now add the hot ham and onion mixture and keep stirring until the hot pasta and ham have caused the eggs to coagulate and form a thick yellow cream.

    Turn into a heated serving bowl, add black pepper to taste, and serve at once.

    The remaining grated cheese should be served separately."

    I just used homemade spaghetti. Made half of the recipe with �-pound pasta. Very easy recipe. Very quick to make.

    Softening the onion.



    Added the ham.



    Cooking the pasta and also melting butter in a saut� pan.



    All done!



    Dinner.



    Leftovers for tonight.



    Last edited by PaulO in MA on Tue Aug 17, 2010 4:36 pm, edited 1 time in total
    PaulO in MA
    Wed Sep 02, 2009 8:37 am
    Food.com Groupie
    Looks like the book is readily available. I just checked amazon.com. I highly recommend it!
    Caroline Cooks
    Wed Sep 02, 2009 9:15 am
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    Wish you would post the recipe on Zaar and add a link--I'd save that one.
    Bergy
    Wed Sep 02, 2009 10:51 am
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    Lovely series Paul Looks wonderful
    I agree with Caroline you go to all the trouble of writing out the recipe and it will be lost unless you post it to Zaar. Then it would be available for all of us
    mightyro_cooking4u
    Wed Sep 02, 2009 10:56 am
    Food.com Groupie
    That looks great. I'm going to save it on my flash drive, because I'm at school today. My nephew would truly love that.

    SAVED icon_biggrin.gif
    Derf
    Wed Sep 02, 2009 1:29 pm
    Food.com Groupie
    nice series icon_biggrin.gif
    PaulO in MA
    Wed Sep 02, 2009 3:02 pm
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    I always take the time to type up anything I'm making, so that I don't have to have a cookbook out, even though we do have a cookbook stand-splash shield.

    That way, I can go back and add my own notes to the Word document without writing in the cookbook.

    The recipe is very similar to carbonara, which my wife loves.
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