Pasta alla papalina

Pasta alla papalina
  • 10

    min prep time
  • 20

    min cook time
  • 4-6



  • 454g Stefano linguine pasta
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 300g cooked or cured ham, chopped
  • 250g frozen peas
  • 250ml Stefano Alfredo sauce
  • 3 large eggs
  • 3/4 cup grated parmesan cheese, plus more for topping
  • Salt and freshly ground black pepper


  1. Bring a large pot of water to a boil for the pasta.Salt the water and cook the pasta according to the instructions on the package.  Before draining, reserve about 1 cup of the starchy pasta cooking water.


  1. In the meantime, heat olive oil in a large frying pan. Add onions and cook until translucent and soft. Add cooked ham and allow that to cook for an additional 2-3 minutes. Add peas and Alfredo sauce and cook until the peas soften. Season with black pepper to taste.


  1. Meanwhile, whisk the eggs and parmesan cheese in a small bowl. Set aside.


  1. Add drained pasta to the sauce and mix until the pasta is well coated and creamy, adding reserved pasta water as needed if the sauce seems dry.


  1. Remove from heat and add the egg and parmesan cheese mixture, mixing everything together well until the pasta is evenly coated. Season with salt and black pepper to taste.
  2. Serve immediately with a generous sprinkling of freshly grated black pepper and grated parmesan cheese.


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