Pour both types of flour into a mixing bowl and form a well in the center. Add the eggs, salt, and oil, then begin to gently mix the ingredients, gradually incorporating the flour.

Wash the parsley, dry it thoroughly, and use only the leaves. Finely chop them with a knife and add them to the flour mixture.

Knead the dough with your hands until it becomes smooth and elastic. Shape it into a ball, cover it with a kitchen towel, and let it rest for about 30 minutes.

After the resting time, take small pieces of dough and roll them out using a pasta machine. Pass each piece through the rollers four times on setting 1, folding the dough over itself and lightly dusting it with flour after each pass. Then continue with two passes on setting 3 and finally two passes on setting 4.

As you obtain the sheets, place them on a lightly floured work surface and cover them with a kitchen towel to prevent them from drying out.

Gently roll each sheet into a cylinder and, using a sharp knife, cut strips to the desired width. Unroll the resulting fettuccine and let them dry for a few minutes, keeping them covered with a clean kitchen towel.

In a large skillet, sauté the thinly sliced onion in a drizzle of extra-virgin olive oil. If you prefer a more delicate and rich flavor, you can substitute butter for the oil.

When the onion is well softened and lightly browned, add the peas and pour in a small coffee cup of water to help them cook. Let them cook until tender.

At this point, add the diced cooked ham, season with salt and pepper, and mix thoroughly. Let everything cook for about 10 minutes, so the flavors blend perfectly.

Meanwhile, crack the eggs into a bowl and add three tablespoons of grated Pecorino Romano. Beat the mixture with a fork until you get a smooth, creamy consistency.

Cook the fettuccine in plenty of salted water and drain it al dente. Immediately transfer it to the bowl with the egg mixture and stir vigorously, so that the heat from the pasta gently sets the eggs, creating a velvety cream.

Then add the pea and ham mixture and mix all the ingredients well. Finish the dish with a drizzle of extra virgin olive oil or a few flakes of butter.

Serve your Fettuccine alla Papalina piping hot, with a generous sprinkling of Pecorino Romano and a grind of black pepper.