Spaghetti With Peas Recipe

Spaghetti With Peas Recipe
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  • 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
  1. 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.
  2. 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.
  3. Whisk together the egg yolks, 2 tablespoons Parmesan, and heavy cream in a small bowl. Set aside.
  4. 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.
  5. 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
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