Spaghetti With Peas

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Add the spaghetti and cook until al dente, about 8 minutes, or according to the directions on the package.
3. 3
   Strain.
4. 4
   Transfer to a large bowl and toss with the olive oil.
5. 5
   Prepare an ice bath by filling a large bowl with water and ice cubes.
6. 6
   Bring 2 cups water to a boil in a small pot.
7. 7
   Add the peas and simmer for 30 seconds.
8. 8
   Remove the peas with a slotted spoon and transfer them to the ice bath to keep the fresh, bright green color.
9. 9
   Strain and set aside.
10. 10
    Whisk together the egg yolks, 2 tablespoons Parmesan, and heavy cream in a small bowl.
11. 11
    Set aside.
12. 12
    Heat a large saute pan over low heat.
13. 13
    Add the pancetta and saute until crispy, about 8 minutes.
14. 14
    Add the onion and garlic and saute until the onion is translucent, another 4 minutes.
15. 15
    Add the spaghetti and cook until heated through, about 4 minutes.
16. 16
    Season with salt and pepper.
17. 17
    Remove from the heat and toss with the egg-Parmesan mixture and the lemon zest.
18. 18
    Garnish with the parsley, basil, and peas, sprinkle with grated Parmesan, and serve immediately