Condimento alla Papalina (Creamy Cheese Sauce for the Pope)

Recipe from Ada Boni

Adapted by Kim Severson

Updated Sept. 30, 2025

Condimento alla Papalina (Creamy Cheese Sauce for the Pope)
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(66)
Comments
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Ask anyone in Italy if they know “The Talisman of Happiness” and odds are they’ll say yes. Ada Boni wrote the first edition of the essential cookbook in 1929 and updated it over the years as Italy’s culture and cooking changed. This recipe is adapted from the latest edition (Voracious, 2025). Condimento alla papalina, which loosely translates to “sauce for the pope,” was created in honor of Pope Pius XII, who became head of the Catholic Church in 1939. It’s a testament to how only a few ingredients you probably have on hand can create a delicious, incredibly satisfying dish in about 15 minutes. She calls it a lighter alternative to carbonara, although the amount of butter and cheese is quite generous. Ms. Boni says the sauce is best tossed with fettuccine. —Kim Severson

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Ingredients

Yield:4 to 6 servings
  • 7tablespoons butter
  • 2large egg yolks
  • 1cup finely grated Parmesan
  • 1cup finely grated Gruyère
  • 2tablespoons whole milk, plus more if needed
  • Salt
  • Freshly cooked pasta, for serving (see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

514 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 23 grams protein; 459 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, melt the butter over very low heat. Once melted, transfer to a large bowl and stir with a wooden spoon. Add the egg yolks, mix well, and then add both grated cheeses. Lastly add the milk and a little extra salt.

  2. Step 2

    Toss with freshly drained pasta to coat evenly, adding more milk if needed to loosen the sauce. Season with a little salt and serve immediately.

Tip
  • The sauce needs to be mixed with hot pasta for the cheese to melt. Start cooking a pound of dry fettuccine before making the sauce. When it’s al dente, drain it and toss with the sauce.

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Ratings

5 out of 5
66 user ratings
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Comments

Dan

@Alice This adaptation already provides much more specificity than Boni’s original. I believe that what you perceive as the lack of specificity is intentional: use your judgment, and it will prove delicious albeit artery-clogging.

Janet

Other than tradition, is there a reason for not mixing everything in the warm pasta pot? I'd be concerned that the rather cool egg and cheese mixture would just clump rather than melt into a divine sauce. Perhaps using a cast iron dutch oven for the cooking the pasta, as Lidia does on tv, is the way to go. The dutch oven will retain enough heat to help everything meld together.

Name Dorothy Wiese

@Alice Look for the ruler symbol on top right. Hit it and the recipe converts the recipe converts to metric. You can also go back to American measurements.

JZ

Made it exactly as written. Easy, quick, and it makes a comforting bowl of cheesy, salty pasta. Single recipe served 6 when paired with a salad.

Frantzie

Heidi and Name Dorothy Wiese- I don't see the ruler, either!

Ms. Yokohama

Not on my screen either.

Bill L

Cooked a half recipe for the two of us, per the recipe. Excellent, rich and indulgent. Next time we might add some green peas and pancetta for color and some protein.

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Credits

Adapted from “The Talisman of Happiness,” by Ada Boni (Voracious, 2025)

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