Neapolitan recipe for a creamy and quick-to-prepare single dish, enriched with egg at the end of cooking.
Chop an onion clove and mince it.
Dice the pancetta.
In a non-stick pot, sauté the onion and pancetta in extra virgin olive oil.
Add the peas and a glass of water and cook for 15 minutes.
After the time has passed, add more water until the peas are covered, pour in the pasta, and cook directly in the pot.
While the pasta is cooking, beat the egg with salt and pepper in a bowl.
At the end of cooking, turn off the heat, add the egg and Parmesan, and mix. Serve immediately.
Refrigerator
It is recommended to serve with a pinch of freshly ground black pepper.
Italia, Campania
| Energy (kcal) | 98.7 |
| Carbohydrates (g) | 12.21 |
| of which Sugars (g) | 4.32 |
| Fat (g) | 1.59 |
| of which Saturates (g) | 0.56 |
| Protein (g) | 7.05 |
| Fiber (g) | 5.09 |
