Fettuccine alla Papalina (Print Version)

# Ingredients:

01 - 1 pound fettuccine.
02 - 3 whole eggs.
03 - 8 ounces (2 cups) freshly grated Parmesan.
04 - 2 tablespoons extra virgin olive oil.
05 - 12 ounces speck or prosciutto, diced.
06 - 1 tablespoon butter.
07 - 1 cup yellow onion, diced.
08 - 2 teaspoons fresh garlic, minced.
09 - 1/4 cup white wine.
10 - 1 1/2 cups heavy cream.
11 - 8 ounces frozen peas.
12 - 1/2 teaspoon black pepper.

# Instructions:

01 - Boil salted water and cook fettuccine until firm.
02 - Beat eggs with grated Parmesan, set aside.
03 - Crisp speck in olive oil, remove and set aside.
04 - Cook onions and garlic in butter, add wine and cream.
05 - Add pasta, speck, tempered egg mixture, and peas.
06 - Add pasta water as needed for creamy sauce, season with pepper.

# Notes:

01 - Have ingredients ready before starting.
02 - Use pasta water to adjust consistency.
03 - Keep peas frozen until use.

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