Lisa’S (Somewhat) Vegetarian Lemony-Peppery-Spring Pea Pasta Carbonara

• 7 green onions - chopped
• 3 tablespoons good quality e.v. olive oil
• 1 tablespoon course ground pepper
• 3 whole organic eggs
• 2 organic egg yolks
• 1 cup pecorino cheese - grated
• 1/2 pound spaghetti (I used Barilla)
• 2 tablespoons kosher salt
• 1/2 cup petite spring peas (frozen or fresh)
• 1 tablespoon finely grated lemon zest
• additional lemon zest and cracked pepper for garnish

1. Place olive oil and cracked pepper in a large skillet. Stir and saute pepper on medium low heat for about ten minutes to infuse oil. Add green onions and saute until tender about 3-4 minutes more
2. Meanwhile, cook pasta in water salted with the 2 tablespoons kosher salt until almost al dente. (About 8 minutes.)
3. Whisk eggs and egg yolk in a bowl.
4. Remove pasta directly from water to saute pan (which has the green onions and pepper). Toss to coat. Add a ladle full of pasta water. Add eggs and cheese. Continue to stir and coat on low to medium low - about 5-6 minutes until the egg is thickened. Add peas and lemon zest and cook about 1-2 minutes more - until peas are tender and warm.
5. Serve to plates, garnish with additional fresh cracked pepper and lemon zest. Enjoy....

green onions, olive oil, course ground pepper, eggs, egg yolks, pecorino cheese, kosher salt, petite spring peas, lemon zest, additional lemon zest

Taken from food52.com/recipes/4096-lisa-s-somewhat-vegetarian-lemony-peppery-spring-pea-pasta-carbonara (may not work)