Ingredients

The following ingredients have 4 Servings
  • 12-ounce box whole grain spaghetti
  • ¼ cup + 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 large egg yolks, beaten
  • 1 cup cooked baby peas
  • ½ cup freshly shaved Parmesan cheese, divided
  • Coarse salt and freshly ground black pepper, to taste
  • Fresh lemon zest and juice, to taste

Instruction

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
  • Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
  • Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
  • Stir in peas and half the Parmesan cheese.
  • Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
  • Garnish with remaining Parmesan cheese.