• Boil a pot of water and cook the spaghetti according to the package. I like to cook my pasta al dente.
• Drain the water using a colander and set the pasta aside.

Prepare the sauce:

• In a 3.5-quart saucepan add the butter and simmer over medium heat.
• Once the butter is fully melted and almost begins to brown add the diced onion and minced garlic.
• Once the onion and garlic are translucent but not brown add the flour. Stir until the flour is well incorporated.
• Next, you will deglaze the pan using the bone or chicken broth. Stir well.
• Slowly begin to add the milk. Once the sauce is creamy and the milk is completely incorporated, add the grated parmesan and Romano cheeses.
• Stir until creamy and smooth.
• Season with salt and pepper.

Assemble the dish:

• Next, you’ll add the cooked pasta and English peas.
• Toss everything together until the pasta is well coated and the peas are warm.
• Garnish with lemon zest, fresh chopped Italian parsley and some extra grated parmesan.
• Serve hot and enjoy!