Cacio E Pepe With Peas
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
340 g
Spaghetti1 cup
Pea (frozen)3 tbsps
Unsalted Butter1 tbsp
Extra-Virgin Olive Oil1 cup
Parsley (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking
3
Reserve 1 3/4 cups cooking water, then drain
4
Heat the butter and olive oil in a large skillet over medium-high heat
5
Add 1 cup of the reserved cooking water and 2 teaspoons pepper
6
Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes
7
Add the pasta and peas to the skillet and simmer, tossing, until well coated
8
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
9
Top each serving with more cheese
10
Photograph by Ryan Dausch