My Mother’s Spaghetti With Peas

My Mother’s Spaghetti With Peas My Mother’s Spaghetti With Peas

My Mother’s Spaghetti With Peas

Servings: 6


1 pound whole wheat spaghetti

2 tbsp. olive oil

1 1/2 cups fresh or frozen peas

2 large egg yolks

2 tbsp. freshly grated Parmesan cheese, plus more for garnish

2 tbsp. heavy cream

1/2 cup diced pancetta

1 yellow onion chopped

3 garlic cloves chopped

Salt and freshly ground black pepper

Zest of 1/2 lemon

1 tbsp. chopped parsley

6 basil leaves


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.

Tagged as:

Snacks, Dishes, Spaghetti, Peas, Snacks, Dishes


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