Fettuccine alla Papalina Inspired by Mother Wolf Las Vegas

Fettuccine alla Papalina
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Inspired by Mother Wolf Las Vegas

An exceptional dinner at Mother Wolf at Fontainebleau Las Vegas inspired this recreation of one of the evening’s most memorable dishes: Fettuccine alla Papalina. While every course was beautifully prepared—from the crisp, golden Fiori di Zucca (batter-fried squash blossoms filled with ricotta) to the spectacular Branzino alla Brace (whole wood-grilled Mediterranean sea bass)—it was the seemingly simple pasta that stole the show.

Mother Wolf’s Fettuccine alla Papalina combines prosciutto cotto, melted butter, English peas, and Parmigiano Reggiano in a dish that proves how a handful of carefully chosen ingredients can create something truly unforgettable. Inspired by that memorable plate, I recreated my own version at home.

My recipe follows, along with photographs from our evening at Mother Wolf, including the beautiful dining room and several of our favorite dishes.

Fettuccine alla Papalina is a classic Roman pasta. According to culinary tradition, the dish was created in Rome in the 1930s at a restaurant near the Vatican for Pope Pius XII, who requested a lighter, more refined version of the beloved Roman pasta dishes of the time.

Inspired by carbonara, the original preparation replaced guanciale with prosciutto and used butter, eggs, and Parmigiano Reggiano to create a silky, delicate sauce. Over time, variations have emerged, with some chefs adding ingredients such as peas or onion, but the essence of Fettuccine alla Papalina remains the same: a simple yet elegant Roman pasta built around exceptional ingredients.

Fettuccine alla Papalina Recipe

Ingredients

8 oz. fresh fettuccine
4 T. unsalted European-style butter
3/4 c. Parmigiano Reggiano, finely grated (plus more for finishing)
3–4 oz prosciutto di Parma, torn into pieces
1/2 c. frozen petite peas
salt (for pasta water)
reserved pasta water, as needed

Method

Cook peas according to package instructions. Set aside.

Bring a pot of salted water to a boil. Cook fettuccine until just shy of al dente. Drain and reserve pasta water.

In a large sauté pan over low heat, melt butter. Add drained pasta to the pan with a splash of pasta water. Toss until the butter begins to emulsify and coat the pasta.
Add Parmigiano gradually, tossing continuously. Add small splashes of pasta water as needed until the sauce becomes glossy and creamy.

Fold in peas gently to keep them intact. Add prosciutto last and toss just to warm through.

Serve immediately. Finish with extra Parmigiano on top.

Dinner at Mother Wolf

SFINCIONE
chef evan funke’s signature focaccia sea salt, extra virgin olive oil, origano selvatico

BRUSCHETTA CLASSICA
grilled ciabatta, stracciatella di burrata, market cherry tomatoes, basil

FIORI DI ZUCCA
squash blossoms, ricotta romana, parmigiano reggiano

POLPETTE DI CODA
crispy short rib meatballs, sugo di pomodoro, pecorino romano DOP

BATTUTA DI MANZO
hand cut filet tartare, shallots, egg, parmigiano reggiano, carciofi fritti

GAMBERI IN SALSA VERDE
new caledonia blue prawns, green garlic salsa verde, lemon

MISTICANZA DEL CAMPO
lettuces, herbs, wild greens and flowers, condimento di lambrusco

FETTUCCINE ALLA PAPALINA
prosciutto cotto, burro fuso, english peas, parmigiano reggiano

LINGUINI AL LIMONE
aglio, olio, peperoncino, meyer lemon, asparagus, pecorino romano DOP

TONNARELLI CACIO E PEPE
pecorino romano DOP, black pepper

COSTATA DI MAIALE
18oz duroc long bone pork chop, cipollini agrodolce, roasted fennel, figs

BRANZINO ALLA BRACE
grilled whole mediterranean sea bass, roasted cherry tomatoes, salmoriglio, melanzane fritte, pinoli, summer squash

CIAMBELLE FRITTE
pistachio donuts, tami strawberries, strawberry gelato

TIRAMISU
mascarpone, espresso, marsala, cocoa

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