Ingredients
Ingredients
¾ teaspoon kosher salt, plus more for the pot
1 pound penne
¼ cup -extra–virgin olive oil
2 large or 3 small artichokes, prepped and thinly sliced
1 cup frozen peas, thawed
¼ teaspoon crushed -red–pepper flakes
4 large eggs
1 cup grated Grana Padano or -Parmigiano–Reggiano
1 cup heavy cream
2 tablespoons butter for the pan
Preparation
Directions
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil for pasta. Add the penne, and cook until al dente.
Meanwhile, in an -11– or -12–inch -cast–iron (or nonstick) skillet, heat the olive oil over -medium–high heat. Add the artichokes, and cook until they begin to soften, about 5 minutes. Add the peas, and ladle in 1 cup of pasta water. Season with ½ teaspoon salt and the -red–pepper flakes, cover, and simmer until vegetables are very tender, about 5 minutes more. Uncover, and raise the heat to cook away any excess liquid; there should be just enough liquid to coat the bottom of the pan.
While the vegetables cook, whisk together the eggs, ¼ cup of the grated cheese, the cream, and the remaining ¼ teaspoon salt in a medium bowl. Butter a medium-sized baking pan.
When the vegetables and pasta are ready, scoop the pasta into the skillet with a spider, and toss to combine. Remove from heat, and let cool for a minute; then stir in the egg, cheese, and cream mixture. Set all in the buttered baking dish. Sprinkle with the remaining ¾ cup grated cheese, and bake until set and crusty, about 20 minutes. Cool for a few minutes before serving.
