Serves 1
Directions
- 1Heat about 3 tablespoons of extra virgin olive oil in a pan.
- 2Add a quarter onion (or half if preparing for two people) and stir-fry until transparent, about 10 minutes. Do not let them burn or turn brown.
- 3Meanwhile, have a side pot with boiling cooking water ready.
- 4Add 100 grams of peas per person to the pan with the onions. If using frozen peas, let them defrost a little on a low flame first.
- 5Add a generous amount of salt and a scrunch of freshly ground black peppercorns to the peas.
- 6Add a generous amount of hot boiling cooking water to the peas; it should make a sound when it goes in.
- 7Cook the peas for 15 minutes.
- 8Put most of the cooked peas into a blender, leaving a small portion in the pan.
- 9Blend the peas until smooth.
- 10Strain the blended pea mixture into the pan with the remaining whole peas, ensuring all shells are left behind and only the smooth pea cream goes into the pot.
- 11Mix the pea cream with the whole peas in the pan.
- 12Add a little more cooking water to the cream of peas and bring it to a boil.
- 13Add about 120 grams of short pasta (like tubetti) per person to the boiling pea cream.
- 14Cook the pasta in the sauce, stirring continuously and adding more hot cooking water as needed until the pasta is al dente and doubles in size. Do not leave unattended for more than two minutes to prevent sticking.
- 15Abundantly salt the pasta, being careful with the amount due to the saltiness of Pecorino cheese.
- 16Whisk one egg with the 30 grams of Pecorino and Parmigiano cheese.
- 17When the pasta is one minute from being ready, add the egg and cheese mix to the pan.
- 18Mix the egg and cheese into the hot pasta until it forms a creamy consistency, not scrambled.
- 19Serve immediately with an additional scrunch of pepper.
Ingredients
- 100 grams per person peas
- 0.25 of an onion for two people onion
- 30 grams per person cheese (Pecorino and Parmigiano)
- 1 for a two people portion egg
- 1 scrunch pepper
- 3 tablespoons extra virgin olive oil
- 1 generous amount salt
- 1 scrunch black peppercorn
- generous amount hot boiling cooking water
- 120 grams per person short pasta (tubetti)
Equipment
side potblenderstrainerpan
Tips
- Grate the Pecorino ultra-fine, like fairy dust, to prevent clumps.
- Stir fry onions until transparent, not burnt or brown, as it will change the taste.
- Do not leave the pasta unattended for more than two minutes while cooking in the sauce to prevent sticking.
- When cooking pasta in the sauce, continuously stir and add water as needed to achieve the perfect creamy consistency.
- Add salt abundantly, but be careful with the amount as Pecorino cheese is saltier.
- Having an assistant to stir the pasta is helpful so you can attend to other tasks.
- The hot pasta will cook the egg and cheese mix into a cream without scrambling the egg.
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