By Luci Phillips
1 ½ tablespoons extra-virgin olive oil
½ cup panko breadcrumbs
1 small clove garlic, minced
8 tablespoons grated Parmesan cheese
2 large egg yolks
1 large egg
½ teaspoon ground pepper
¼ teaspoon salt
1 (9 ounce) package fresh linguine
8 cups baby spinach
1 cup peas (frozen)
Bring a large pot of water to a boil over medium heat
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
Drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions
Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
Cook pasta in the boiling water for one minute, add spinach and peas and cook until pasta is tender.
Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pata, tossing to combine. Serve with the rest of the cheese and breadcrumbs