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

1 egg

100 gr of cooking cream

50 gr of Parmesan cheese to be grated

salt

black pepper

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.

More gluten-free pasta:

• Sauce with small meatballs
• Spaghetti with clams
• Spaghetti with olives and mozzarella