Three questions about Fettuccini alla Papalina:
1. Is it true or mythical that this dish was designed to be carbonara for the upper classes, replacing the hog jowl with Parma ham, the Pecorina Romano with Parmigiano-Reggiano, the olive oil with butter, and the spaghetti with fettuccini?
2. Does the real sauce use peas?
3. Where in Rome, in what Restaurant, can I find this dish? Using this board's search engine, nothing came up, and google came up with a restaurant in Trastevere: L'Orange, Piazza Ippolito Nievo 15/16. I myself have never seen it on a Roman menu.
Thanks to Maureen Fant for mentioning it in her magisterial and essential _Dictionary of Italian Cuisine_. And thanks to writebackers beforehand.