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Spaghetti with cream and pea sauce

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Ingredients for 4 servings:

  • 400g spaghetti
  • 300 g peas, frozen
  • 1 m.-sized onion(s)
  • 1 clove(s) garlic
  • some curry powder (Java), lemony-fruity, or grated lemon peel
  • some flour
  • 250 ml milk
  • 100 ml cream
  • 3 eggs
  • 40 g Parmesan, freshly grated
  • some salt
  • some black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

alloyed with egg and Java curry

Cook the spaghetti in plenty of salted water until al dente. Meanwhile, dice the onion and garlic and sauté. Then coat with flour and gradually stir in the milk. Add the peas, season with curry or lemon zest, pepper, and salt. Cook over medium heat until the peas are tender, then stir in the cream. Beat the eggs until frothy and mix with the Parmesan cheese. Remove the sauce from the heat and quickly stir in the egg mixture. Serve with the spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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