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Author Notes: I love dishes that taste creamy without the cream. A Carbonara does that -- in that the addition of a ladle full of water and heavy on the yolks type combination creates a creamy dish. I have called this "somewhat" vegetarian -- because of the eggs -- are eggs considered vegetarian? I know there is some debate about that... —coffeefoodwritergirl
- 7 green onions – chopped
- 3 tablespoons good quality e.v. olive oil
- 1 tablespoon course ground pepper
- 3 whole organic eggs
- 2 organic egg yolks
- 1 cup pecorino cheese – grated
- ½ pound spaghetti (I used Barilla)
- 2 tablespoons kosher salt
- ½ cup petite spring peas (frozen or fresh)
- 1 tablespoon finely grated lemon zest
- additional lemon zest and cracked pepper for garnish
- Place olive oil and cracked pepper in a large skillet. Stir and sauté pepper on medium low heat for about ten minutes to infuse oil. Add green onions and sauté until tender about 3-4 minutes more
- Meanwhile, cook pasta in water salted with the 2 tablespoons kosher salt until almost al dente. (About 8 minutes.)
- Whisk eggs and egg yolk in a bowl.
- Remove pasta directly from water to sauté pan (which has the green onions and pepper). Toss to coat. Add a ladle full of pasta water. Add eggs and cheese. Continue to stir and coat on low to medium low – about 5-6 minutes until the egg is thickened. Add peas and lemon zest and cook about 1-2 minutes more – until peas are tender and warm.
- Serve to plates, garnish with additional fresh cracked pepper and lemon zest. Enjoy....
- This recipe was entered in the contest for Your Best Recipe with Noodles
- This recipe was entered in the contest for Your Best Recipe for Spring Peas