CACIO E PEPE WITH PEAS

Cacio e Pepe with Peas image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 600, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 56 milligrams, Sodium 656 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 24 grams, Sugar 3 grams