Cacio-e-peppe with green peas
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 600, total fat 23 G., saturated fats 12 G., proteins 24 G., carbohydrates 72 G., fiber 6 G., cholesterol 56 mg, sodium 656 mg, sugar 3 G.
Calories 600, total fat 23 G., saturated fats 12 G., proteins 24 G., carbohydrates 72 G., fiber 6 G., cholesterol 56 mg, sodium 656 mg, sugar 3 G.
Green peas infuse Italian pasta "Cacio e Peppe" with black pepper and grated cheese with a vegetal juiciness, a more refreshing flavor, and healthy plant-based protein. Since black pepper and cheese are the main ingredients, they must be of the highest quality: freshly ground black pepper, and instead of one type of cheese, use two – Pecorino and Parmesan – for an especially rich and multifaceted flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g spaghetti
- 1 cup frozen green peas
- 3 tablespoons unsalted butter
- 1 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 3/4 cup grated Parmesan (about 80g) + extra for serving
- 0.5 cup grated Pecorino Romano cheese (about 6 g) + extra for serving
- 1/4 cup chopped fresh parsley
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Recipes with similar ingredients: spaghetti pasta, peas, butter, black pepper, Parmesan cheese, Pecorino Romano cheese, parsley
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions, adding the green peas 4 minutes before the end of cooking. Set aside 1 3/4 cups of water and discard the rest.
- In a large skillet, heat the butter and olive oil over medium-high heat. Add 1 cup of the pasta water and 2 teaspoons of black pepper. Increase the heat to high and cook until the liquid has reduced by half, about 3 minutes.
- Add the pasta and green peas to the skillet and cook, stirring, until well coated. Remove from heat and sprinkle with Parmesan, Pecorino, and parsley; stir until the cheese is melted and the sauce is creamy, adding the remaining 3/4 cup water if the pasta looks too dry. Sprinkle each serving with additional grated cheese.
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