Pride of the restaurant of Trastevere region in Rome, even if contrary to the saying that roman cooking is usually simple and economics, this dish is rather expensive to prepare. Home-made “fettuccine” (ribbon-shaped pasta) for 100 gr. per persons you have to add fry half sliced onion in some butter and cook 200 gr. of peas. When they are done, add 100 gr. of chopped ham, salt and pepper. Put 3 broken eggs into a bowl and mix in 3 table-spoons of grated Parmesan cheese, boil the “fettuccine” until you taste the pasta as “al dente” (a little bit hard to bite), chewy, then drain and mix straigthaway with the egg mixture. Now add the peas and the ham, finishing adding a few knobs of butter and a good sprinkling of freshly ground pepper.