Pasta with peas, ham, egg and cheese
Serves 4
- Salt and black pepper
- 400g dried fettuccine, linguine or tagliatelle
- 1 small onion, peeled and thinly sliced
- 30g butter
- 2 tbsp olive oil
- 2 eggs, plus 1 yolk
- 3 heaped tbsp grated parmesan, plus extra for serving
- 150g frozen peas, covered with boiling water, then drained
- 100g cooked ham, cut into strips
Put a large pan of water on to boil for the pasta. Add salt, drop in the pasta and cook according to the packet instructions.
In a frying pan set over a medium-low heat, saute the onion in the butter and oil until soft. In a small bowl, mix the eggs, parmesan and a few grinds of black pepper.
Add the peas and ham to the onion pan, and cook for a few minutes. Once the pasta is done, either drain (saving some of the cooking water) or use a sieve to lift the pasta directly into the onion and pea pan. Toss everything together on the heat, then pull the pan off the heat.
Wait five seconds, then tip in the egg and cheese mixture and two tablespoons of the pasta cooking water, and toss everything energetically so the egg emulsifies and forms a silky coat. Serve immediately with more parmesan and black pepper.