Pasta alla Papalina

Ingredients

• 2 tbsp unsalted butter
• 1 small shallot, peeled and small-diced
• 8 oz ham, cut into short thick julienne slices
• 1 large egg
• 5 large egg yolks
• 1 1/2 cups finely grated Parmigiano Reggiano
• 1 lb fresh or dried fettuccine pasta
• Coarse salt and freshly cracked pepper to taste

Instructions

1. In a large stainless steel, non-stick, or carbon steel skillet over low to medium heat, add 2 tablespoons of unsalted butter and heat just until melted.
2. Add the shallots, give them a gentle season of salt, and sauté while occasionally stirring for 4 to 6 minutes.
3. Once lightly browned, stir in the ham and sauté for a further 3 to 4 minutes or just until the edges of the ham start to turn light brown. Turn the heat off and set the pan to the side.
4. In a medium-sized bowl, add 1 egg, 5 egg yolks, 1 1/2 cups of finely grated Parmigiano Reggiano cheese, and freshly cracked pepper.
5. Using a whisk or fork, mix the ingredients until combined. The mixture will be thick, like a batter. Set it to the side.
6. In a large pot of boiling water, season it with salt so that it is salty like the ocean. This will help season the pasta.
7. Add the pasta and cook according to the package instructions. If you are using fresh pasta, it will finish cooking in only 2 to 3 minutes.
8. Halfway through the pasta cooking process, take 1/2 cup of the hot boiling pasta water and slowly add it to the bowl of egg and cheese mixture, whisking it in to temper the eggs.
9. Once the pasta is done cooking, drain it and add it directly to the pan with the shallots and ham.
10. Pour in the egg and cheese sauce. Be sure to use a rubber scraper to get every drop.
11. Adjust the seasonings with salt and pepper and fold the ingredients together until combined. The sauce will thicken even more while in the pan with the pasta.
12. Serve the pasta with optional additional cracked pepper and finely grated cheese.