Ingredients
Equipment
Method
- Boil 10 cups of water in a large pot over high heat.
- While the water heats, warm the olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic. Cook, stirring often, until toasted, about 2 minutes. Transfer to a small bowl. Stir in 2 tablespoons of Parmesan cheese and the parsley. Set this mixture aside.
- In a medium bowl, whisk together the remaining 6 tablespoons of Parmesan cheese, egg yolks, egg, pepper, and salt.
- Cook the pasta in the boiling water, stirring occasionally, for 1 minute. Add the spinach and peas. Cook for about 1 minute more, until the pasta is tender. Reserve 1/4 cup of the cooking water. Drain the pasta, spinach, and peas and place them in a large bowl.
- Slowly whisk the reserved cooking water into the egg mixture. Gradually add this mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
Nutrition
Notes
This recipe is ideal for busy weeknights when you need a nutritious meal quickly. Adjust seasoning to your preference.