Cacio e Pepe Pasta with Peas
The sauce for this pasta dish is just cheese and pepper (aka cacio e pepe in Italian). Try this Cacio e Pepe Pasta with Peas recipe with kids as a simple yet sophisticated alternative to standard mac and cheese. Lots of black pepper adds a touch of heat, priming picky palates for spicier food. Adding peas provides a pop of colour and texture, as well as protein.
Prep & Cook Time: 30 minutes
Total Time: 30 minutes
Yield: 4 Servings
Ingredients
- 8 ounces dried tagliatelle or pappardelle
- 2 cups peas
- ¾ cup grated pecorino cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground pepper, plus more for serving
- ¼ teaspoon kosher salt
Method
- Bring a large pot of water to a boil.
- Add pasta and peas, and cook until the pasta is just tender, 3 to 4 minutes. Reserve 1½ cups cooking water and drain the pasta and peas.
- Combine pecorino and Parmesan in a small bowl.
- Heat butter and oil in a large skillet over medium heat. Add pepper and salt and cook for one minute.
- Carefully pour in ¾ cup of the cooking water and simmer until slightly thickened, about two minutes.
- Add the pasta and peas; remove from heat.
- Slowly stir in ½ cup of the cheese mixture. Toss, adding more of the cooking water as needed, until well coated, about two minutes. Serve with the remaining ½ cup cheese and more pepper, if desired.
From eatingwell.com
