Serves 4


  • 2 Tbsp. kosher salt, plus more to taste
  • 3/4 pound spaghetti
  • 3 eggs plus 1 egg yolk
  • 3/4 cup grated Pecorino Romano, plus more for serving
  • Ground black pepper, to taste
  • 2 Tbsp. olive oil
  • 6 ounces cooked ham, cut into 1/2" dice
  • 1 cup shelled fresh peas (or frozen peas, cooked)
  • 1/4 cup chopped flat-leaf Italian parsley


    Active time: 20 minutes
    Total time: 35 minutes

    Bring a large pot of water to a boil. Add 2 Tbsp. salt and return to a rolling boil. Add spaghetti and cook until al dente according to package directions.

    While pasta cooks, prepare sauce: In a small bowl, whisk together eggs, yolk, and Pecorino Romano and season with salt and pepper. Set aside.

    Heat olive oil in a large skillet over medium heat. Add ham and cook until crisp, about 5 minutes.

    Reduce heat to low. To skillet, add pasta and 1/2 cup pasta water (reserving remaining water), tossing to coat. Remove skillet from heat and add egg mixture, tossing pasta rapidly to ensure egg doesn’t scramble.

    Add peas and toss again until glossy, adding 1/4 cup pasta water or more (up to 1 cup), as needed, to loosen sauce.

    Transfer to a large platter and sprinkle with parsley. Serve with additional cheese if desired.

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