Creamy Pea Pasta with Pecorino and Egg

Ingredients

• 200 g Frozen Peas (defrosted on low heat)
• 0.25 piece Onion (medium, finely diced)
• 3 tablespoons Extra Virgin Olive Oil (for sautéing)
• 60 g Pecorino Romano (grated ultra‑fine, like fairy dust)
• 1 large Egg (room temperature)
• 240 g Tubetti Pasta (short, slow‑dried pasta)
• to taste to taste Salt (generous, adjust after cheese)
• to taste to taste Black Peppercorns (freshly ground)

Instructions

1. Sauté Onion

   Heat the olive oil in a large pot over medium heat. Add the diced onion and stir until it becomes translucent but not browned.

   Time: PT5M

   Temperature: medium heat

2. Cook Peas

   Add the defrosted peas to the pot, pour in a generous splash of boiling water, season with salt and a scrunch of freshly ground black pepper. Simmer for about 15 minutes until the peas are tender.

   Time: PT15M

   Temperature: medium‑high heat

3. Blend and Strain Pea Cream

   Transfer most of the peas (reserve a handful for texture) to a blender, blend until completely smooth, then pass the puree through a fine‑mesh strainer back into the pot, discarding skins.

   Time: PT5M

4. Add Pasta

   Stir the dry tubetti into the pea cream. Add a ladle of hot cooking water to help the pasta separate and begin to hydrate.

   Time: PT2M

   Temperature: medium heat

5. Cook Pasta in Sauce

   Continue to stir the pasta constantly, adding a splash of water every few minutes. Cook for about 12 minutes, or until the pasta is al dente and the sauce has thickened.

   Time: PT12M

   Temperature: medium heat

6. Prepare Egg‑Cheese Mixture

   In a small bowl, whisk together the egg and the grated pecorino until smooth.

   Time: PT2M

7. Finish the Dish

   When the pasta is just about done, remove the pot from the heat. Quickly stir in the egg‑cheese mixture; the residual heat will cook the egg into a silky sauce without scrambling it. Adjust seasoning with more salt or pepper if needed.

   Time: PT2M

   Temperature: medium heat

8. Plate and Serve

   Divide the creamy pea pasta between plates, finish with an extra grating of pecorino and a final crack of black pepper. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

850

Protein

33 g

Carbohydrates

100 g

Fat

32 g

Fiber

5 g

Ingredient Substitutions

• Instead of Frozen Peas: Fresh peas
• Instead of Onion: shallot
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Pecorino Romano: Parmesan
• Instead of Egg: egg substitute (for vegans)
• Instead of Tubetti Pasta: small shells, ditalini
• Instead of Salt: sea salt
• Instead of Black Peppercorns: white pepper

Equipment Needed

• Large Pot
• Blender
• Fine Mesh Strainer
• Wooden Spoon or Spatula
• Microplane or Fine Grater
• Whisk
• Measuring Spoons
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Blending and straining the peas to achieve a smooth cream.
• Cooking the pasta directly in the pea sauce while stirring constantly.
• Incorporating the egg‑cheese mixture off the heat to create a velvety emulsion.

Chef Tips from the Video

• Use ultra‑fine grated pecorino; it melts into the sauce like fairy dust.
• Fresh peas give a brighter flavor, but high‑quality frozen peas work just as well.
• Keep a ladle of pasta cooking water handy; the starch helps bind the sauce.
• Stir the pasta constantly during the risottata phase to develop a creamy coating.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently, adding a splash of water to loosen the sauce.

Freezer: Not recommended; the texture of the pea cream changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend and strain the peas up to a day ahead; keep the cream refrigerated and reheat gently.
• Grate the pecorino in advance and store in an airtight container.
• Measure pasta and water portions before starting; it speeds up the cooking process.