My Mother's Spaghetti with Peas

My Mother's Spaghetti With Peas

My Mother's Spaghetti With Peas

PREP DETAILS

Servings: 6

INGREDIENTS

  • 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

DIRECTIONS

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.

 
Pasta&GrainsMarcus SamuelssonPancetta, Pasta, Peas, Marcus Samuelsson