Spaghetti With Peas Recipe
Spaghetti With Peas Recipe
Prep Time
10
minutes
Cook Time
30
minutes
Servings
6
servings
Ingredients
- 1 pound whole wheat spaghetti
- 2 tablespoons olive oil
- 1 1/2 cups peas
- 2 large egg yolks
- 2 tablespoons Parmesan cheese
- 2 tablespoons heavy cream
- 1/2 cup pancetta
- 1 yellow onion
- 3 cloves garlic
- 1/2 lemon
- 1 tablespoon parsley
- 6 leaves basil
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes, or according to the directions on the package. Strain. Transfer to a large bowl and toss with the olive oil.
- Prepare an ice bath by filling a large bowl with water and ice cubes. Bring 2 cups water to a boil in a small pot. Add the peas and simmer for 30 seconds. Remove the peas with a slotted spoon and transfer them to the ice bath to keep the fresh, bright green color. Strain and set aside.
- Whisk together the egg yolks, 2 tablespoons Parmesan, and heavy cream in a small bowl. Set aside.
- Heat a large sauté pan over low heat. Add the pancetta and sauté until crispy, about 8 minutes. Add the onion and garlic and sauté until the onion is translucent, another 4 minutes. Add the spaghetti and cook until heated through, about 4 minutes. Season with salt and pepper.
- Remove from the heat and toss with the egg-Parmesan mixture and the lemon zest. Garnish with the parsley, basil, and peas, sprinkle with grated Parmesan, and serve immediately