https://www.theguardian.

com/food/2023/apr/10/pasta-peas-ham-egg-cheese-recipe-rachel-roddy

Rachel Roddy’s recipe for pasta with peas, ham, egg and cheese

The key to getting pasta alla papalina just right is the five-second wait before you add the cheese and
egg …

Pasta with peas, ham, egg and cheese

Serves 4

Salt and black pepper

400g dried fettuccine, linguine or tagliatelle
1 small onion, peeled and thinly sliced
30g butter
2 tbsp olive oil
2 eggs, plus 1 yolk
3 heaped tbsp grated parmesan, plus extra for serving
150g frozen peas, covered with boiling water, then drained
100g cooked ham, cut into strips

Put a large pan of water on to boil for the pasta. Add salt, drop in the pasta and cook according to the
packet instructions.

In a frying pan set over a medium-low heat, saute the onion in the butter and oil until soft. In a small
bowl, mix the eggs, parmesan and a few grinds of black pepper.

Add the peas and ham to the onion pan, and cook for a few minutes. Once the pasta is done, either
drain (saving some of the cooking water) or use a sieve to lift the pasta directly into the onion and pea
pan. Toss everything together on the heat, then pull the pan off the heat.

Wait five seconds, then tip in the egg and cheese mixture and two tablespoons of the pasta
cooking water, and toss everything energetically so the egg emulsifies and forms a silky coat. Serve
immediately with more parmesan and black pepper.