In a small skillet over medium-high heat, warm the olive oil. Carefully add the capers (The oil may pop and spatter.) and fry 30 to 45 seconds, then transfer to a paper towel-lined plate. Set aside.
In a large bowl, whisk together the eggs, lemon juice, lemon zest and salt. Set aside.
Bring a large pot of salted water to boil over high heat and prepare the pasta according to package directions.
Place the peas in a colander in the sink. Reserve œ cup pasta water and drain the spaghetti over the peas, then immediately add the pasta and peas to the egg mixture and toss with tongs to coat the pasta.
Add the fried capers, pecorino, almonds and red pepper flakes. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached. Serve immediately.
2 Tbsp. capers, drained and patted dry
2 eggs
2 Tbsp. lemon juice
2 Tbsp. lemon zest
½ tsp. kosher salt
9 to 12 oz. fresh spaghetti, linguine or long noodle of your choice
½ cup frozen peas
¾ cup freshly grated pecorino or Parmesan cheese
¼ cup toasted sliced almonds
½ tsp. red pepper flakes
This article appears in January 2019.