Spaghetti With Tangy Greek Sauce, Artichoke Hearts, And Peas

• 1 Pound of Spaghetti
• 3 large egg yolks
• 1/4 cup lemon juice
• 1/2 cup of heavy cream
• 4 tablespoons of olive oil
• 3 cloves of garlic (crushed)
• 1/4 teaspoon of crushed red pepper
• 1 zest of lemon
• 14 ounces of canned artichoke hearts quartered(packed in water - drained)
• 14 ounces of frozen peas (thawed)
• 1 cup of Pecorino Romano Cheese
• 1/3 cup of chopped curly parsley
• Salt & Black pepper to taste

1. In a medium sized bowl add yolks, gradually whisk in lemon juice, then cream, and set aside.
2. Cook spaghetti in salted water as directed until al dente then remove from heat but do not drain. Reserve (by removal) 2 cups of the pasta water and set aside.
3. In a large skillet, over medium-high heat combine olive oil, garlic, lemon zest, artichoke hearts, crushed red pepper, and peas. Saute for 5-7 minutes or until garlic turns a light golden brown.
4. Drain spaghetti and add to skillet with vegetables. Whisk one cup of the reserved pasta water into yolk mixture. Add yolk mixture, Romano cheese, and parsley to skillet. Toss over medium heat until sauce thickens and uniformly coating pasta. Add more pasta water sparingly if mixture is dry.
5. Season with salt, pepper, and Romano cheese to taste.
6. Enjoy your meal!!

egg yolks, lemon juice, heavy cream, olive oil, garlic, red pepper, zest of lemon, water, frozen peas, romano cheese, curly parsley, salt

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-tangy-greek-sauce-artichoke-hearts-and-peas-50015604 (may not work)