Citizens, Vatican City is the smallest country in the world by both size and population with only 842 residents and a size of 110 acres!
TFD had the tremendous honor of visiting the Vatican twice, meeting both His Holiness John Paul The Great and His Eminence Walter Cardinal Kasper.
These were truly memorable meetings and I hope one day to have the equally great honor of shaking the hand of His Holiness Pope Francis I, who has brought the giving and humble spirit of Christ back to the Vatican!
This particular dish was created for Pope Pius XII (pictured below) in the early 20th century and is basically a much richer version of the classic Carbonara recipe. Use only the finest versions of each ingredient, as noted in the recipe, to make it truly worthy of a Pontiff’s palate!
Battle on – The Generalissimo
3 tablespoons butter (TFD prefers water buffalo butter for this recipe! Details here)
1 onion, diced small
6 ounces top-quality prosciutto, cut into a single thick slice and diced (TFD prefers the finest artisinal Italian brands of course!)
3 large eggs, beaten – they should be as fresh as possible, preferably organic and from an heirloom breed
2 tablespoons double (heavy) cream
1 ½ cups freshly-grated Parmigiano-Reggiano cheese (TFD prefers 3 year aged, from the famed red cows of Parma)
Fresh fettuccine noodles
LOTS of freshly cracked blacked pepper
Mix together the eggs, milk and parmesan. Set aside for later.
Sauté the chopped onion in the butter.
Add the prosciutto and continue to sauté until it’s cooked through.
Cook the fettuccine in boiling water to your preferred level of al denté.
Drain the fettuccine and immediately stir in the Parmesan mix.
Stir it very well, which is tricky because while you’ve been doing everything else, the cheese mix has probably almost solidified! The heat of the pasta will soon make it easier to mix through.
Next add the butter, onion and prosciutto and stir that in as well.
Lastly, grind LOTS of black pepper all over the fettuccine and serve at once.