Carbonara fit for royalty—well, at least papal royalty. Meet Fettuccine alla Papalina, a refined Roman classic with an intriguing past and creamy credentials, now gracing Forma’s spring pasta offerings.
And the story goes…
Legend has it that Cardinal Eugenio Pacelli, later Pope Pius XII, inspired this sophisticated pasta at Rome’s La Cisterna restaurant. Seeking a lighter take on traditional Roman fare, he inadvertently sparked a pasta controversy: Was Carbonara truly invented after WWII, or had the Romans been indulging earlier? Either way, Papalina remains beloved as a gentler alternative to its rustic cousin.
What’s in a dish?
Handmade fresh egg fettuccine ribbons are gently coated in a luscious sauce made from fresh eggs, creamy Parmigiano, and tender slices of prosciutto cotto. Butter-softened onions lend depth, while fresh spring peas add colour and sweetness. Finished with a confident crack of black pepper, every twirl balances delicacy and indulgence—a luxurious twist worthy of the Pope’s palate.
Behind the shape: Fettuccine
Fresh egg-based pasta is traditionally used in Fettuccine alla Papalina, although dried egg pasta sometimes serves as a quicker substitute. At Forma, we stay true to its Roman roots by manually rolling out the pasta sfoglia—egg-enriched dough—using hands and a mattarello (rolling pin) into delicate sheets before carefully slicing it to the desired width.
This meticulous handcrafting ensures the rustic texture essential for capturing Papalina’s rich, creamy sauce. Today, you can still find authentic versions gracing the menu at Rome’s historic La Cisterna restaurant, a testament to the enduring appeal of this refined classic.
A taste of Spring
Bright green peas aren’t just decoration—they’re a seasonal flourish that marks Papalina’s springtime revival. Sweet, tender, and freshly harvested, these peas symbolise the renewal of flavours that Spring so dearly evokes.
At Forma, we honour classics not by merely replicating them but by thoughtfully interpreting them through the lens of each season’s bounty. Fettuccine alla Papalina captures our kitchen philosophy perfectly: respecting the essence of Italian tradition, honouring each season, and serving a story on every plate.
Intrigued? Experience a piece of Rome’s culinary history this spring at Forma—book a table for dinner or taste the best of our season in our five-course dinner tasting menu. Take your time to explore our other seasonal pasta highlights for a journey through Italy—one forkful at a time.
