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... —coffeefoodwrite
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Ingredients
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7 green onions – chopped
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3 tablespoons good quality e.v. olive oil
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1 tablespoon course ground pepper
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3 whole organic eggs
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2 organic egg yolks
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1 cup pecorino cheese – grated
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½ pound spaghetti (I used Barilla)
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2 tablespoons kosher salt
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½ cup petite spring peas (frozen or fresh)
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1 tablespoon finely grated lemon zest
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additional lemon zest and cracked pepper for garnish
Directions
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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
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Meanwhile, cook pasta in water salted with the 2 tablespoons kosher salt until almost al dente. (About 8 minutes.)
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Whisk eggs and egg yolk in a bowl.
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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.
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Serve to plates, garnish with additional fresh cracked pepper and lemon zest. Enjoy....
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