Cacio E Pepe With Asparagus And Peas Recipes

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CACIO E PEPE WITH PEAS



Cacio e Pepe with Peas image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces spaghetti
1 cup frozen peas
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Coarsely ground black pepper
3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping
1/2 cup grated pecorino Romano cheese (about 2 ounces), plus more for topping
1/4 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain.
  • Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 teaspoons pepper. Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes.
  • Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with the parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese.

Nutrition Facts : Calories 600, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 56 milligrams, Sodium 656 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 24 grams, Sugar 3 grams

CACIO E PEPE



Cacio e Pepe image

It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.

Provided by Mark Bittman

Categories     easy, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Salt
1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
3/4 pound tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

Steps:

  • Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  • Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  • Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams

CACIO E PEPE WITH PEAS AND FAVAS



Cacio e Pepe with Peas and Favas image

Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese, it's well worth the effort. Favas can be found in farmers markets in the spring and summer. This dish is one of their highest uses.

Provided by Melissa Clark

Categories     dinner, easy, lunch, pastas, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 10

1/2 pound English pea pods, shucked (about 2/3 cup peas)
1 1/4 pounds fava bean pods, shucked (about 1/2 cup peeled favas)
1/2 pound spaghetti
2 tablespoons unsalted butter
1/2 tablespoon very coarsely ground black pepper
1/3 cup shredded pecorino Romano, more for serving
1/2 cup grated Parmesan
Coarse kosher sea salt, to taste
Extra virgin olive oil, for serving
Freshly snipped chives, preferably with blossoms, for garnish

Steps:

  • Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
  • In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
  • Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 576 milligrams, Sugar 15 grams, TransFat 0 grams

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