Cacio e Pepe with Peas
- Level: Easy
- 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
- Total: 20 min
- Active: 15 min
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.