Penne alla papalina from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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Notes about this recipe

  • Breadcrumbs on July 13, 2011

    p. 179 - A surprisingly hearty, delicious dish that I’m happy to recommend, with caution. Once I’d stirred in the pasta over medium heat, I removed the pan from the heat to stir in the tempered egg mixture. I started slowly and, good thing I did as the first egg mixture to hit the pan started cooking despite my furious stirring. I let the pan cool down somewhat and carried on with no further issue. I used of fresh peas instead of frozen and, my prosciutto was a smoked variety. I imagined this dish to remind me of Carbonara and while it did, we particularly liked the use of prosciutto, especially in 1" squares as it brought nice flavour and texture. The penne rigate was also nice for a change as we tend to make Carbonara w spaghetti. Despite the mishap, I’d happily make it again. I think the penne retains more heat than spaghetti and may contribute to the scrambling issue. I’d use them again but just let the pan cool slightly before adding the egg mixture as I did above.

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