I cooked up some Cacio e Pepe with English Peas for you. Cacio e Pepe is a classic and delicious spaghetti dish coated with a rich cheese sauce and a healthy sprinkling of black pepper – it tastes like what I always want mac’n’cheese to taste like. I had a version in Florence served on a black bean puree, which I re-imagined here using a spring pea puree instead.
Cacio e Pepe with English Peas
Serves 3-4.
- 1 1/2 c. fresh English peas
- salt to taste
- 1/2 pound spaghetti or bucatini
- 2 TBS butter
- 1 1/2 tsp freshly ground black pepper, plus more for garnish
- reserved pasta water
- 3/4 c. freshly grated Parmesan, plus more for garnish
- 3/4 c. freshly grated Pecorino Romano
- 2 TBS sour cream
- Bring a large pot of heavily salted water to a boil. Fill a large bowl with ice water, and set aside. When the water is boiling, add the peas to the water and boil for 1-2 minutes, until bright green and floating at the top. Use a skimmer to remove the peas and immediately plunge into the ice water to stop the peas from cooking. Set aside.
- Add the pasta to the boiling water and cook according to package directions. When the pasta is done, remove to a bowl with tongs and set the pasta water aside.
- In a large frying pan, melt the butter over medium heat. Add the black pepper and stir until fragrant, about 1-2 minutes. Add 3/4 c. of the reserved pasta water to the pan and bring to a boil, then add the cooked pasta and all of the cheese. Stir to melt the cheese until the pasta is evenly coated with a creamy sauce, adding more pasta water if necessary.
- Take 1 c. of the cooked peas and place in a blender with the sour cream and 1/4 c. of the pasta water. Blend until smooth, then season to taste with salt. Mix the remaining 1/2 c. of peas into the pasta.
- Place a circle of the pea puree on each plate. Top with a pile of spaghetti. Finish with freshly ground pepper and freshly grated cheese.
Dining and Cooking