Description
Bucatini Cacio e Pepe is a timeless Italian dish that offers a taste of simplicity and elegance. This version adds a touch of spring with the inclusion of sweet green peas, bringing a burst of freshness to the rich, creamy sauce of parmesan and pecorino cheeses. This dish not only delights the palate but also serves as a quick, comforting meal that can be whipped up in just 20 minutes.
Ingredients
12 ounces Bucatini pasta
1/3 cup olive oil
2 teaspoons coarsely ground black pepper
3/4 cup grated parmesan cheese
1/2 cup grated pecorino romano cheese
1/2 teaspoon salt
1/3 cup pasta water
1 cup frozen peas
Instructions
Bring a large pot of salted water to a boil and cook the bucatini pasta according to package instructions, reserving 1/3 cup of the pasta water.
Heat olive oil in a skillet over low heat and toast the black pepper for about 30 seconds until fragrant.
Add the parmesan cheese, pecorino romano cheese, salt, and reserved pasta water to the skillet and stir to combine.
Add the cooked pasta to the skillet, cooking over low heat for a minute until the cheese melts and the sauce coats the pasta evenly.
Stir in the frozen peas and cook until warmed through. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 580