I first tasted a similar recipe to this at a Greek restaurant and was amazed how this tangy flavor danced on my pallet. At that point I realized what a GREAT summer dish this would make! I spent a long time changing this recipe into an original dish by simplified steps while adding new elements to it.

Difficulty (Scale from 1-10): 6

Makes: 6-8 servings

Ingredients

1 Pound of Spaghetti

3 large egg yolks

1/4 cup lemon juice

1/2 cup of heavy cream

4 tablespoons of olive oil

3 cloves of garlic (crushed)

1/4 teaspoon of crushed red pepper

1 zest of lemon

14 ounces of canned artichoke hearts quartered(packed in water – drained)

14 ounces of frozen peas (thawed)

1 cup of Pecorino Romano Cheese

1/3 cup of chopped curly parsley

Salt & Black pepper to taste

Preparation

In a medium sized bowl add yolks, gradually whisk in lemon juice, then cream, and set aside.

Cook spaghetti in salted water as directed until al dente then remove from heat but do not drain. Reserve (by removal) 2 cups of the pasta water and set aside.

In a large skillet, over medium-high heat combine olive oil, garlic, lemon zest, artichoke hearts, crushed red pepper, and peas. Saute for 5-7 minutes or until garlic turns a light golden brown.

Drain spaghetti and add to skillet with vegetables. Whisk one cup of the reserved pasta water into yolk mixture. Add yolk mixture, Romano cheese, and parsley to skillet. Toss over medium heat until sauce thickens and uniformly coating pasta. Add more pasta water sparingly if mixture is dry.

Season with salt, pepper, and Romano cheese to taste.

Enjoy your meal!!