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Put a large pot of water on to boil for the pasta. Cook the onion and garlic in the
olive oil until lightly browned. Add the butter. When the butter has melted, add the
milk, SMOKY 4/S, and GROUND CLOVES. Heat over medium. When milk begins to simmer,
stir in the vinegar and chopped black olives and simmer uncovered for 15 minutes.
The sauce should thicken slightly. Try and time it so the pasta and sauce will be
done at the same time. Cook the pasta (according to package directions-about 6
minutes) al dente. When the pasta is nearly done, place the baby peas in a strainer
and dip them in the boiling pasta water for about 30 seconds to heat them through.
Drain the pasta, but do not rinse so it stays very hot. Quickly put the hot pasta
in a large serving bowl and toss with the sauce, the beaten eggs, the peas and the
cheese. The heat of the pasta will cook the eggs, but if you are concerned about it,
you may use the "pasteurized egg products" available in the dairy section at most
grocery stores. Toss the pasta well to evenly coat with the delicious sauce. Sprinkle
liberally with freshly GROUND BLACK PEPPER. Add PARSLEY if desired and serve.
Serves: 6 as main coarse or 8 as a side dish
Prep. time: 10 minutes
Cooking time: 15 minutes
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