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An unknown cardinal of modest habits was served this dish in a small trattoria in Rome. The cardinal became Pope Pius XII, and the dish was then dedicated to commemorate this event.

prepare fresh fettuccine
according to the recipe

salt and pepper

While waiting for the water to boil, place half of the butter in a frying pan. Turn the heat to medium.

When the butter starts foaming add the scallion . . . .

. . . . and prosciutto. Sauté until the scallion is soft.

In a small bowl, beat the eggs, half of the parmigiano cheese, and the cream.

Top with the rest of the parmigiano cheese, toss, and serve at once.

When the water comes to a boil, add salt and cook the fettuccine,  checking for readiness from time to time. In a skillet large enough to contain the pasta, put the rest of the butter and turn heat to medium. When the butter begins foaming, add the egg mix, toss quickly.

When the pasta is al dente, (firm but not too soft or overcooked), drain the pasta and drop it over the egg mix in the skillet.

Toss thoroughly. Transfer to a bowl.