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    Penne alla Papalina

    clock-icon30 minutes
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    Pixicook editorial team

    A classic Italian pasta dish combining savory flavors of prosciutto, peas, and a creamy egg sauce with al dente penne.

    Ingredients for Penne alla Papalina

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Prosciutto, sliced and cut into 1-inch squares

    0 oz

    Substitute chevron-down

    Penne Rigate Pasta, cooked until al dente

    0 lb

    Substitute chevron-down

    Large Eggs, whisked

    each

    Substitute chevron-down

    Parmigiano Reggiano Cheese, freshly grated

    cups

    Substitute chevron-down

    Peas, fresh or frozen

    cups

    Substitute chevron-down

    Black Pepper, coarsely ground

    to taste

    Substitute chevron-down

    Salt, for pasta water

    to taste

    How to Make Penne alla Papalina

    1. Prepare Pasta Water

    Start by bringing a large pot of salted water to a rolling boil.

    2. Cook Prosciutto

    Pour 3 tablespoons of extra virgin olive oil into another large pot over medium heat. Add the 8 ounces of sliced prosciutto, cut into 1-inch squares. Cook until golden brown, about 5 minutes.

    3. Cook Pasta

    Add a pound of penne rigate to the boiling water. Cook until just al dente, then reserve ½ cup of the pasta water before draining.

    4. Prepare Egg Mixture

    In a medium bowl, break 4 large eggs and whisk them with the remaining 3 tablespoons of olive oil and ¼ cup of the reserved pasta water.

    5. Combine Ingredients

    Add the cooked pasta to the pot with the prosciutto and peas. Pour in the egg mixture along with a cup of freshly grated Parmigiano-Reggiano. Stir over low heat until the eggs thicken into a sauce. Add more reserved pasta water if necessary. Season with black pepper and more cheese if desired.


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