What this riff on Carbonara lacks in pork, cheese and gluten, it more than makes up for in caramelized shallots, sweet peas and creamy egg yolk. This is a pasta you can make once a week (or more) and still feel light and lean.
2 tablespoons olive oil
¾ cup turkey ham, cut into ¼-inch cubes
1 large shallot, about ¼ cup minced
¾ cup frozen peas
1 teaspoon lemon zest
8 ounces lentil spaghetti
Cracked black pepper and flaky sea salt to taste
1. In a medium-size sauté pan, heat the olive oil over medium-high heat. Add the turkey ham and sauté for about 5 to 8 minutes, stirring occasionally, until nicely browned all over. Reduce the heat to medium, and add the shallots and peas, adding a little more olive oil if needed. Sauté for a few more minutes until the shallots are soft and the peas are fully cooked.
2. While that cooks, boil water for the lentil pasta. Cook it for a few minutes less than the package suggests so it will be al dente; drain and rinse with cold water to stop the cooking.
3. Next, start simmering a pot of water to poach the eggs. Poach them one at a time.
4. Right before serving, toss the pasta with the turkey-ham-shallot-and-pea mixture, again adding olive oil as needed. Add the lemon zest and a pinch of salt.
5. To serve, pile the pasta on a plate and top with the poached egg. Finish with a pinch of flaky salt and fresh cracked pepper.