My Mother's Spaghetti with Peas
  • 1 pound whole wheat spaghetti
  • 2 Tablespoons olive oil
  • 1-1/2 cups peas
  • 2 egg yolks
  • 2 Tablespoons grated Parmesan cheese
  • 2 Tablespoons heavy cream
  • ½ cup diced pancetta
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • Zest of half a lemon
  • 1 Tablespoon chopped parsley
  • 6 basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  1. Bring a large pot of water to boil. Add the spaghetti and cook until al dente according to package directions. Drain and toss with olive oil; set aside\.
  2. Prepare an ice bath by filling a bowl with water and ice cubes. In a small pot, bring 2 cups of water to a boil. Add the peas and simmer for 30 seconds. Remove the peas with a slotted spoon and transfer them to the ice bath to keep their fresh, bright green color.
  3. Whisk together the egg yolks, Parmesan cheese, and cream. Set aside.
  4. Heat a large saute pan over low heat. Add the pancetta and saute until crispy, about 8 minutes. Add the onion and garlic and saute until translucent, about 4 minutes. Add the spaghetti and cook until heated through, about 4 minutes. Season with salt and pepper. Remove from heat and toss with the egg-Parmesan mixture and lemon zest. Garnish with parsley, basil, and peas. Serve immediately, Serves 6.
Recipe by The Culinary Cellar at