Simple Spaghetti with Garlic, Peas and Parmesan

Simple Spaghetti with Peas, Garlic & Parmesan

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5 from 7 reviews

Just a few simple ingredients gets you a luxurious carbonara-like spaghetti dish with olive oil, garlic, spring peas, Parmesan and lemon.


Units Scale
  • 12-ounce box whole grain spaghetti
  • 1/4 cup + 1 tablespoon olive oil
  • 1 cup frozen spring peas
  • 4 cloves garlic, peeled and minced
  • 3 large egg yolks, beaten
  • 1/2 cup freshly grated Parmesan cheese, divided
  • Coarse salt and freshly ground black pepper, to taste
  • Fresh lemon zest


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
  2. Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 tablespoon olive oil and set aside.
  3. Place ¼ cup olive oil in the large pot on medium-high heat. Add the peas and saute 2-3 minutes or until soft. Add the garlic and cook until fragrant, about 30-60 seconds.
  4. Add the pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and use tongs to toss in the beaten egg yolks until it starts to thicken.
  5. Stir in half of the Parmesan cheese.
  6. Season with salt, black pepper and lemon zest, to taste.
  7. Use tongs to transfer the pasta to serving bowls. Garnish with the remaining Parmesan cheese.


Pasta Cooking Tips: 

  • Use a gallon of water per pound of pasta
  • Salt the water (this keeps the pasta from sticking together)
  • Make sure the water is at a rolling boil before adding the pasta
  • Toss the pasta in the sauce or olive oil immediately after draining