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Directions
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Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil for pasta. Add the penne, and cook until al dente.
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Meanwhile, in an -11-- or -12--inch -cast--iron (or nonstick) skillet, heat the olive oil over -medium--high heat. Add the artichokes, and cook until they begin to soften, about 5 minutes. Add the peas, and ladle in 1 cup of pasta water. Season with 1/2 teaspoon salt and the -red--pepper flakes, cover, and simmer until vegetables are very tender, about 5 minutes more. Uncover, and raise the heat to cook away any excess liquid; there should be just enough liquid to coat the bottom of the pan.
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While the vegetables cook, whisk together the eggs, 1/4 cup of the grated cheese, the cream, and the remaining 1/4 teaspoon salt in a medium bowl. Butter a medium-sized baking pan.
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When the vegetables and pasta are ready, scoop the pasta into the skillet with a spider, and toss to combine. Remove from heat, and let cool for a minute; then stir in the egg, cheese, and cream mixture. Set all in the buttered baking dish. Sprinkle with the remaining 3/4 cup grated cheese, and bake until set and crusty, about 20 minutes. Cool for a few minutes before serving.
