- 2 tbsps extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 package frozen tiny peas (petits pois)
- 1 salt to taste
- 1 freshly ground balck pepper , to taste
- 1/2 lbs spaghetti (or any other type of pasta), broken into 2-inch lengths
- 2 larges egg
- 1/2 cups freshly grated Parmigiano-Reggiano
1. In a skillet large enough to hold all the ingredients, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Stir in the peas and cook for 2 minutes more. Season with salt and pepper.
2. Meanwhile, bring a large pot of water to a boil. Add the salt and the pasta and cook until tender yet still firm to the bite. Drain the pasta, reserving about 1⁄2 cup of the cooking water.
3. Add the pasta to the skillet and stir well. Beat the eggs with the cheese, season with salt and pepper, and stir the mixture into the pasta and peas. Cover and cook on low heat for about two minutes, just until the eggs are lightly set. Add a little of the cooking water if the pasta seems dry. Serve immediately.
Serves 4
Source: Fresh Friday’s at the Mediterranean Foods Alliance http://mediterraneanmark.org/FreshFridays.htm
Recipe courtesy of Michele Scicolone, from A Fresh Taste of Italy (Broadway Books), adapted for Alwadi al Akhdar
Nutritional analysis:
Cal: 623, Fat: 32.8g, Sodium: 808mg, Carb: 47.5g, Protein: 34.5g
