Cook pasta like an Italian– from the sunny southern region of Campania, specifically!


Credit: Paola & Murray

Recipe Summary test

25 mins
25 mins

"Pasta e piselli is a traditional recipe from Campania. I learned it from my grandparents, who came from the region. Whenever I make it, I am reminded of the generations of cooks who came before me and how fortunate I am to have learned to cook in their traditional way." —Michele Scicolone, food writer and cookbook author, @michelescicolon

This recipe originally appeared in our Fall 2021 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil.

  • Meanwhile, heat a large saucepan over medium and add the oil. Add the onion and cook until soft, stirring occasionally, about 8 minutes. Stir in the peas. Cook until the peas are tender, 2 minutes; season with salt. Turn off heat. In a medium bowl, beat the eggs and Parm until well combined; season with pepper.

  • Once water is boiling, add the pasta to the pot. Cook, stirring often, until the pasta is al dente. (Time will vary depending on the pasta shape but will range from 7 to 10 minutes.) Drain the pasta, reserving 1/2 cup of the pasta cooking water.

  • Return heat under saucepan to low. Stir in the cooked pasta. Add the egg mixture and 1/4 cup of the pasta cooking water to the pan, stirring constantly, until it forms a creamy sauce, 3 to 5 minutes. Add more of the pasta cooking water, a splash at a time, if necessary. Season with salt and pepper. Serve hot.