Authentic Spring and Summer Pasta – From an Italian Grocer

Method

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente – my fusilloni took 12 minutes but check the instructions on the packet of your pasta.

Whilst the pasta is cooking, whisk the eggs together in a bowl. Add the chopped parsley and basil and stir. Now add some seasoning, the chilli flakes and the grated Reggiano and whisk well.

When the pasta is ready, drain and then add it back top the hot pan. Now
add the egg mixture to the hot pasta and immediately begin tossing the pasta – using a spatula is good here. Continue to toss the pasta for 2 minutes – this seems like a long time but we are trying to create a creamy sauce here; the eggs will thicken over those 2 minutes creating the sauce.

Still working quickly add the cubed butter and the blanched peas and gently mix in. Now add the torn jamon Serrano and fior di latte. Mix and then finally adjust the seasoning if necessary. Put the pasta into a large serving bowl and finally add the watercress leaves.

You can drizzle olive oil over the dish if desired, but it’s optional. Eat immediately!