- 1/2 white onion, diced
- Kosher salt, and freshly ground pepper
- 4 cups (about 1 1/2 lb./750) fresh or thawed frozen peas
- 8 cups (2 l) boiling water
- 1 lb. (500 g) ditalini pasta
- 2 eggs
- 1/2 cup (2 oz./60 g) finely grated pecorino romano cheese, plus more to taste (optional)
- 1/2 cup (2 oz./60 g) finely grated Parmesan cheese, plus more to taste (optional)
- In a large pot over medium-low heat, warm the olive oil. Once the oil has heated, add the onion along with a large pinch of salt and cook, stirring occasionally, until the onion becomes slightly translucent and releases all of its flavors in the olive oil, 3 to 4 minutes.
- Once the onion is translucent, add the peas, another large pinch of salt, and a scrunch of pepper. Pour in 3 to 4 cups (750 ml to 1 l) of the boiling water, enough to cover the peas, increase the heat to medium and simmer until they are soft, about 8 minutes.
- While the peas are still simmering, carefully transfer three-fourths of the pea mixture to a food processor or blender and blend until smooth, about 30 seconds. Use a spoon to push the puree through a fine-mesh sieve back into the pot, for about 2 minutes. Then add the pasta along with 2 cups (500 ml) of the boiling water.
- Cook until the pasta is al dente (nearly cooked through but still with some bite to it), making sure to stir frequently throughout; this will release all the starches from the pasta into the water and will help thicken the liquid. Add more boiling water as needed to keep the pasta cooking and the pea broth nice and loose. You may not need all of the water.
- While the pasta cooks, in a small bowl, whisk together the eggs, pecorino romano, and Parmigiano Reggiano
- Remove the pot from the heat and stir the egg and cheese mixture into the pasta to finish this work of art. Serve garnished with a scrunch of pepper and a sprinkling of pecorino romano and Parmigiano Reggiano
- To serve, transfer pasta to a rimmed platter or large shallow bowl. Top with Ricotta Salata, and garnish with fresh basil leaves.