Use whatever decent fresh or dried pasta you can find at the store. Or go hard and make your own. You ideally want long, semi-wide strips—tagliatelle or even fettuccine. Pappardelle is a little wide, but if that’s all you can find, it’ll work just fine. And choose whichever green springy vegetable piques your interest—asparagus, English peas, snap peas. Your call.
- Bring a large pot of water to boil.
- Meanwhile, bring a bit of water to boil in a small pot (or prepare a double boiler). In a heatproof bowl that will fit snugly in the pot without touching the boiling water, whisk the egg yolks, crème fraîche, cheese, and garlic together.
- Set the bowl in the pot and whisk constantly, scraping the sides and removing the bowl from the pot every few minutes. You want the mixture to cook slowly. Don’t let it bubble! The mixture will eventually turn smooth. Cook just until the sauce is thick enough to coat the back of a spoon, about 6 to 8 minutes. Set aside in a warm place.
- Salt the large pot of boiling water so it tastes almost as salty as the sea. Add the peas and cook until tender, only about a minute. Remove with a slotted spoon. Add the pasta and cook until tender with a little bite, about 3 minutes. Drain the pasta.
- Add the pasta, peas, and spring onions to the empty pot. Pour in the fonduta and toss gently but thoroughly. Season with salt. Transfer to a bowl or plates and finish with more Parmigiano.
Recipe by Scott Hocker
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He is currently the editor in chief of liquor.com and was previously the editor in chief of Tasting Table.