La Papalina (Vatican-style Carbonara) by @federicofusca

N/A
Medium

4 servings

🍝

400 g

Rigatoni

🥚

50 g

Whole Egg

🥚

72 g

Egg Yolks

🥓

200 g

Cooked Ham

🧀

150 g

Parmesan

🫛

100 g

Fresh Peas

🧂

3 g

Salt

🌶️

0.5 g

Pepper

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil.

    salt
    🍲large pot

  2. Step 2/12

    Dice the 200 g cooked ham into small bite-size pieces.

    cooked ham
    🔪knife
    🪵cutting board

  3. Step 3/12

    Whisk 1 whole egg and 4 egg yolks until smooth.

    whole egg
    egg yolk
    🥣mixing bowl
    🥄whisk

  4. Step 4/12

    Mix the 150 g grated Parmesan cheese and black pepper into the egg mixture.

    Parmesan cheese
    black pepper
    🥣mixing bowl
    🥄whisk

  5. Step 5/12

    Cook the 400 g rigatoni in the boiling water until al dente, following the package timing.

    rigatoni
    🍲large pot
    🥢tongs

  6. Step 6/12

    Add the 100 g fresh peas to the pasta pot for the final 3 minutes of cooking.

    fresh peas
    rigatoni
    🍲large pot
    🥢tongs

  7. Step 7/12

    Cook the diced ham in a dry frying pan over medium heat until hot and lightly browned.

    cooked ham
    🍳frying pan

  8. Step 8/12

    Reserve 240 ml pasta water, then drain the rigatoni and peas.

    rigatoni
    fresh peas
    🥄ladle
    🫗colander

  9. Step 9/12

    Toss the hot rigatoni and peas with the cooked ham in the frying pan off the heat.

    rigatoni
    fresh peas
    cooked ham
    🍳frying pan
    🥢tongs

  10. Step 10/12

    Add the egg and Parmesan mixture, then toss quickly until creamy.

    whole egg
    egg yolk
    Parmesan cheese
    black pepper
    🍳frying pan
    🥢tongs

  11. Step 11/12

    Add reserved pasta water a little at a time until the sauce coats the pasta.

    rigatoni
    🍳frying pan
    🥢tongs
    🥄ladle

  12. Step 12/12

    Season with salt and black pepper, then serve immediately.

    salt
    black pepper
    🍳frying pan
    🥢tongs

Composition

Ingredients

Types

Grains, Eggs, Meat, Vegetables, Legumes, Seasonings

Ingredients

Rigatoni, Whole egg, Egg yolks, Cooked ham, Parmesan, Fresh peas, Salt, Pepper

Allergens

Gluten, Eggs

Dietetics

Dietary regimen

High protein

Calories

720 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 74g, Fat: 28g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 510mg, Iron: 3.5mg, Potassium: 440mg, Sodium: 1060mg, Phosphorus: 780mg

Vitamins

Vitamin A: 230mcg, Vitamin B12: 1.8mcg, Vitamin C: 5mg, Vitamin D: 1.5mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large pot, frying pan, mixing bowl, whisk, colander, knife, cutting board, tongs, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Lazio

Various

Aspect

Texture

Creamy, Al dente, Tender, Silky

Flavors

Savory, Salty, Umami, Rich, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat thoroughly until steaming), freezer : 1 month (Freeze in an airtight container,Texture of egg sauce and pasta may deteriorate after thawing)