Skillet Cacio e Pepe with Peas

Ingredients

• 1 cup frozen peas
• 1½ teaspoons kosher or sea salt
• ½ (1-pound) package spaghetti or linguine
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons freshly ground black pepper, plus more for serving if desired
• ¾ cup freshly grated Parmesan cheese (about 2 ounces)

Instructions

1. 1Place the frozen peas into a large serving bowl to begin thawing while you prepare the pasta.
2. 2Bring eight cups of water to a boil in a large stockpot over high heat, then stir in the salt and the pasta.
3. 3Boil the pasta, stirring occasionally, until it is one to two minutes shy of the package directions for al dente.
4. 4Use tongs to transfer the cooked pasta directly into the serving bowl with the peas, leaving the starchy cooking water in the pot.
5. 5Warm the olive oil in a small skillet over medium heat, then stir in the black pepper and toast for two to three minutes until fragrant and sizzling.
6. 6Remove the skillet from the heat immediately to prevent burning, allowing it to cool for five minutes so the oil does not splatter.
7. 7Place the skillet back over medium-high heat and carefully pour in one cup of the reserved pasta water, simmering for about five minutes until reduced to three-quarters of a cup.
8. 8Pour the reduced pepper and water mixture over the pasta and peas in the serving bowl.
9. 9Toss the pasta vigorously with tongs or two forks for at least three minutes until almost all the liquid is absorbed, leaving just a quarter cup of moisture.
10. 10Sprinkle in a quarter cup of the Parmesan cheese along with two tablespoons of the hot pasta water, tossing continuously for another minute to build the sauce.
11. 11Add another quarter cup of the cheese and continue tossing until the pasta is evenly coated and the sauce clings to the noodles.
12. 12Garnish the dish with the final quarter cup of cheese and extra black pepper to taste, serving right away.
13. 13Fill a high-quality pepper mill with whole black peppercorns to ensure the most robust flavor for the dish.
14. 14Grind the peppercorns onto a small piece of parchment paper, then fold the paper to funnel the grounds into a measuring spoon.
15. 15Note how many turns of your specific mill equal a quarter teaspoon to speed up the measuring process for future meals.

Nutrition

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