1 pound (16 ounces) dry spaghetti
1 cup grated Parmesan
4 large eggs
1/4 teaspoon pepper
2 teaspoons olive oil
4 ounces sliced deli ham, chopped
1 medium zucchini, cut it 1/4-inch-thick half moons
1 cup frozen peas
- In a large pot of salted boiling water, cook spaghetti according to package directions. Keep 1/4 cup pasta water; drain.
- Whisk Parmesan, eggs and pepper together in medium bowl.
- Heat oil in large pan over medium-high heat. Add ham and cook, stirring from time to time until lightly browned, about 2 to 3 minutes. Stir in zucchini and cook until soft, about 3 minutes. Add spaghetti and saved pasta water.
- Quickly stir in egg mixture and peas until well coated. Top with Parmesan and serve.