Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cacio e Pepe with Peas
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 23 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 56 milligrams
- Sodium
- 656 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 6 grams
- Protein
- 24 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 23 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 56 milligrams
- Sodium
- 656 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 6 grams
- Protein
- 24 grams
- Sugar
- 3 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 teaspoons pepper. Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes.
- Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with the parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese.
