Pinoy Pasta Ala Papalina
13 Nov 2011 | Angono
The Pasta Ala Papalina is a white sauce pasta recipe, my second time to cook this recipe which I got from a cooking show that is not airing anymore.
I’ve made some tweaks on MY FIRST TRY, I put tuna flakes instead of the chopped prosciutto as stated in the original recipe.
»my first Pasta Ala Papalina
This time, I made it more Pinoy. I experimented with a Salted Dried Fish (Tuyo) given to me by a friend and I’m very impressed of what it turned out. Dried fish must be deboned and chopped finely. Delicious way to eat tuyo is to prepare some great and creative dish out of it.
Fettuccine alla papalina, or “Fettuccine for the Pope”, is an upscale reinterpretation of the earthy spaghetti alla carbonara. The story goes that the dish was prepared for a certain Cardinal Pacelli, who was soon to be come Pope Pius XII, who had asked the ownder of a restaurante in the Borgo (the area of Rome that lies between the Vatican and the Tiber River) to make him a more delicate version of the classic Roman dish. ~memoriediangelina
Same procedures as what memoriediangelina has given in her recipe. I just substituted the chopped prosciutto again with a minced salted dried fish, sauteed in butter, pour some wine after the garlic & white onions, making it odorless yet making it more flavorful.
It’s important to whisk your milk and cream well and evenly, becoming your sauce smoother and creamier. Don’t forget the eggyolks! ;)
I always love making FoodiEscape recipes with a Pinoy touch and a guaranteed customized food creations.
Here’s to Manny Pacquiao’s victory. Mabuhay ang Pinoy!
Photo by VerJube Photographics.