Okay I get it isn’t spring, but please hear me out on this. Make this dish. Run to the store and get whatever you need because I promise this will be a hit. For mom’s that needs a quick meal for their kids and don’t want to feed them something unhealthy, I can promise you this is a must add to your easy recipes to make.
This recipe is from What’s Gaby Cooking Blog.
Ingredients:
- 4 ounces pancetta cut into a small dice
- Olive oil
- 10 ounces fettuccine or linguine
- 1 lb fresh English peas
- 3 scallions thinly sliced on an angle
- 1 egg whisked
- ½ cup freshly grated parmesan
- ½ cup freshly grated pecorino romano
- 1 lemon zested and juiced
- Fresh mint for serving
Preparation:
- Bring a large pot of water to a boil.
- Cook the pasta according to the package directions until al dente. If using fresh peas, add the peas 2 minutes before the pasta is done. If using frozen, add 30 seconds before the pasta is done. Reserve 1 cup of the pasta cooking water before draining the pasta and the peas.
- In a large heavy bottom dutch oven skillet, add 2 Tablespoons of olive oil over medium high heat. Add the pancetta and cook until browned, about 8-10 minutes. Season with pepper and turn off heat.
- Add a few tablespoons of the pasta water to the skillet with the oil and the pancetta and whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet making sure not to scramble it. Add the pasta, peas and scallions into the pancetta and egg mixture. Toss to combine. Add the cheeses and toss to combine again. Add more pasta water as needed to thin. Season with salt, pepper, lemon zest and lemon juice. Serve with plenty of fresh mint on top
