20 minutes
A delicious twist on the classic Cacio e Pepe, enhanced with the fresh, seasonal flavors of asparagus and peas.
to taste
0 oz
Asparagus, cut into 1-inch pieces
0 oz
English Peas, thawed if frozen
cups
tablespoons
Black Pepper, very coarsely ground
tablespoons
Young Pecorino, shredded
0 oz
Pecorino Romano, shredded
0 oz
Parmesan Cheese, grated
0 oz
Coarse Sea Salt
to taste
for serving
Chives, snipped
for garnish
1. Cook Pasta and Vegetables
Boil a large pot of salted water and cook the spaghetti according to the package instructions, reducing the cooking time by two minutes. Before draining, add the asparagus and peas to the pot to blanch. Reserve half a cup of the pasta water before draining.
2. Create Pepper Sauce
Melt one tablespoon of butter in a skillet over medium heat. Add the black pepper and let it sizzle for a minute. Add a quarter cup of the reserved pasta water and the remaining butter, stirring for 30 seconds.
3. Combine Pasta with Sauce and Cheeses
Transfer the drained pasta and vegetables to the skillet. Sprinkle over the young pecorino, Pecorino Romano, and Parmesan cheeses. Toss gently for a minute, allowing the cheeses to melt into the sauce. Add more reserved pasta water if needed for consistency.
4. Serve and Garnish
Season with coarse sea salt, plate with extra cheeses, a drizzle of olive oil, and a sprinkle of fresh chives. Enjoy immediately.
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