Ingredients
1lblinguine,fresh
1tbspolive oil
¼cuponion,finely diced
1clovegarlic
2cupsham,diced
½cupdry white wine
1cuppeas,frozen
1cupParmesan cheese,grated
3egg yolks
1egg
1tbspparsley,fresh, chopped
pepper,to taste
Preparation
Heat the olive oil and cook the ham, garlic, and onions over medium heat until the onion is translucent. Add the wine and let reduce until almost evaporated.
Stir together the egg yolks, eggs, and Parmesan cheese. Set aside.
Cook the pasta and peas together in a large pot of salted water just until pasta is al dente. Drain the pasta, ensuring that you reserve 1½ cups of the cooking liquid.
Immediately toss the pasta with the egg mixture and ham (do this right away to ensure the hot pasta cooks the egg).
Add the reserved cooking liquid a little at a time to get the desired consistency, about ¾ cup.
Stir in parsley and serve.
