Cacio e Pepe with Peas

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces spaghetti
  • 1 cup frozen peas
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Coarsely ground black pepper
  • 3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping
  • 1/2 cup grated pecorino Romano cheese (about 2 ounces), plus more for topping
  • 1/4 cup chopped fresh parsley
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.

  • Photograph by Ryan Dausch


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Creme de Menthe Brownies