Spaghetti With Peas Recipe

Name: Spaghetti With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole wheat spaghetti; 2 tablespoons olive oil; 1 1/2 cups peas, fresh or frozen; 2 large egg yolks; 2 tablespoons Parmesan cheese, freshly grated, plus more for garnish; 2 tablespoons heavy cream; 1/2 cup pancetta, diced; 1 yellow onion, chopped; 3 cloves garlic, chopped; 1/2 lemon, zested; 1 tablespoon parsley, chopped; 6 leaves basil

Servings: persons

1 pound whole wheat spaghetti
2 tablespoons olive oil
1 1/2 cups peas, fresh or frozen
2 large egg yolks
2 tablespoons Parmesan cheese, freshly grated, plus more for garnish
2 tablespoons heavy cream
1/2 cup pancetta, diced
1 yellow onion, chopped
3 cloves garlic, chopped
1/2 lemon, zested
1 tablespoon parsley, chopped
6 leaves basil

1
Bring a large pot of salted water to a boil.
2
Add the spaghetti and cook until al dente, about 8 minutes, or according to the directions on the package.
3
Strain.
4
Transfer to a large bowl and toss with the olive oil.
5
Prepare an ice bath by filling a large bowl with water and ice cubes.
6
Bring 2 cups water to a boil in a small pot.
7
Add the peas and simmer for 30 seconds.
8
Remove the peas with a slotted spoon and transfer them to the ice bath to keep the fresh, bright green color.
9
Strain and set aside.
10
Whisk together the egg yolks, 2 tablespoons Parmesan, and heavy cream in a small bowl.
11
Set aside.
12
Heat a large saute pan over low heat.
13
Add the pancetta and saute until crispy, about 8 minutes.
14
Add the onion and garlic and saute until the onion is translucent, another 4 minutes.
15
Add the spaghetti and cook until heated through, about 4 minutes.
16
Season with salt and pepper.
17
Remove from the heat and toss with the egg-Parmesan mixture and the lemon zest.
18
Garnish with the parsley, basil, and peas, sprinkle with grated Parmesan, and serve immediately

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound whole wheat spaghetti, 2 tablespoons olive oil, 1 1/2 cups peas, fresh or frozen, 2 large egg yolks, and more.

Yes, Spaghetti With Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions