Name: Cacio e Pepe with Peas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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Cacio e Pepe with Peas

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