The “Fettuccine alla Papalina” is a typical recipe of Rome (Italy), this is my version prepared for seasoning pasta of peas flour by Felicia Bio.
Gluten-free pasta of peas flour with Papalina sauce
Preparation time 30 minutes
Ingredients for 2 persons:
180-200 gr of gluten-free pasta of peas flour
70 gr of prosciutto
100 gr of cooking cream
50 gr of Parmesan cheese to be grated
Cook in a non-stick pan the prosciutto cut into pieces.
In a plate, beat the egg with salt, pepper, and cream with a fork.
Cook the pasta in plenty of salted water and skip it in the pan with the sauce of egg and cream, prosciutto and grated Parmesan cheese.
Serve right away.
This pasta by Felicia Bio is really good and with this seasoning is perfect.
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