Pasta alla Papalina

Method

1. In a pan, heat butter and oil with finely chopped onion to make a soffritto.
2. Cut prosciutto crudo into strips and add to the pan.
3. Add peas and cook over low heat until they start to sizzle.
4. Add a pinch of salt and a little water, and let the sauce cook gently for a few moments.
5. Cook the fettuccine in boiling salted water until al dente.
6. When the pasta is ready, add a spoonful of cream to the sauce and stir.
7. Drain the pasta and add it to the pan with the sauce, tossing well.
8. Turn off the heat and, like for carbonara, add the egg and grated parmesan, stirring vigorously off the heat.