| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
3 tablespoons extra-virgin olive oil1 cup panko breadcrumbs, preferably whole-wheat2 small clove garlic, minced16 tablespoons grated Parmesan cheese, divided6 tablespoons finely chopped fresh parsley6 large egg yolks2 large eggs1 teaspoon ground pepper1/2 teaspoon salt2 (9 ounce) package fresh tagliatelle or linguine (or dried)16 cups baby spinach2 cups peas (fresh or frozen)
Directions
- Put 10 cups of water in a large pot and bring to a boil over high heat.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 4 tablespoons Parmesan and parsley. Set aside.
- Whisk the remaining 12 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
- Cook pasta in the boiling water, stirring occasionally, for 1 minute or if dried as directed on the package. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/2 cup of the cooking water. Drain and place in a large bowl.
- Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.