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Read MoreCacio e Pepe Pasta with Peas
Drescription
The sauce for this pasta dish is just cheese and pepper (aka cacio e pepe in Italian). Try this 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.
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
Directions
- 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 1 1/2 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 1 minute. Carefully pour in 3/4 cup of the cooking water and simmer until slightly thickened, about 2 minutes. Add the pasta and peas; remove from heat.
- Slowly stir in 1/2 cup of the cheese mixture. Toss, adding more of the cooking water as needed, until well coated, about 2 minutes. Serve with the remaining 1/2 cup cheese and more pepper, if desired.
