Spaghetti With Peas

• 1 pound whole wheat spaghetti
• 2 tablespoons olive oil
• 1 1/2 cups peas, fresh or frozen
• 2 large egg yolks
• 2 tablespoons Parmesan cheese, freshly grated, plus more for garnish
• 2 tablespoons heavy cream
• 1/2 cup pancetta, diced
• 1 yellow onion, chopped
• 3 cloves garlic, chopped
• 1/2 lemon, zested
• 1 tablespoon parsley, chopped
• 6 leaves basil

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook until al dente, about 8 minutes, or according to the directions on the package.
3. Strain.
4. Transfer to a large bowl and toss with the olive oil.
5. Prepare an ice bath by filling a large bowl with water and ice cubes.
6. Bring 2 cups water to a boil in a small pot.
7. Add the peas and simmer for 30 seconds.
8. Remove the peas with a slotted spoon and transfer them to the ice bath to keep the fresh, bright green color.
9. Strain and set aside.
10. Whisk together the egg yolks, 2 tablespoons Parmesan, and heavy cream in a small bowl.
11. Set aside.
12. Heat a large saute pan over low heat.
13. Add the pancetta and saute until crispy, about 8 minutes.
14. Add the onion and garlic and saute until the onion is translucent, another 4 minutes.
15. Add the spaghetti and cook until heated through, about 4 minutes.
16. Season with salt and pepper.
17. Remove from the heat and toss with the egg-Parmesan mixture and the lemon zest.
18. Garnish with the parsley, basil, and peas, sprinkle with grated Parmesan, and serve immediately

whole wheat spaghetti, olive oil, peas, egg yolks, parmesan cheese, heavy cream, pancetta, yellow onion, garlic, lemon, parsley, basil

Taken from www.foodrepublic.com/recipes/spaghetti-with-peas-recipe/ (may not work)