Linguine with peas
This is another last-minute dish, whipped up after my wife requested pasta to go with the chicken I was in the middle of preparing for dinner. I didn't have anything at hand that could obviously go into a pasta, such as sausage or herbs, and only had a bottle of passata and a handful of capers in the pantry. So I decided to forgo both altogether and created something new, with a little bit of inspiration from carbonara, and a little bit of inspiration from caccio e pepe. For a simple, spontaneous dish cooked in less than 10 minutes, it turned out really well.
Linguine with peas
This is another last-minute dish, whipped up after my wife requested pasta to go with the chicken I was in the middle of preparing for dinner. I didn't have anything at hand that could obviously go into a pasta, such as sausage or herbs, and only had a bottle of passata and a handful of capers in the pantry. So I decided to forgo both altogether and created something new, with a little bit of inspiration from carbonara, and a little bit of inspiration from caccio e pepe. For a simple, spontaneous dish cooked in less than 10 minutes, it turned out really well.
Cooking Instructions
- 1
Drop your noodles into a large pot of boiling salted water. When they're about halfway cooked, scoop out 1 cup of the pasta cooking water. When they're 2 minutes away from cooked, move on to Step 2.
- 2
In a medium bowl, beat together the egg and cream. Grate the parm and add it to the bowl, along with a pinch of salt and several grinds of black pepper. Whisk in half of the pasta cooking water, a few tbsp at a time to avoid scrambling the egg, until you have a thick, creamy, slightly chunky sauce.
- 3
Drain the pasta and toss in the shallot. Add the sauce and peas and toss again. If the pasta seems too thick, loosen it with a splash or two of the remaining pasta cooking water. Serve immediately.
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