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Skillet Cacio e Pepe with Peas
The secret here is using hot, starchy pasta water to gently thaw sweet peas and melt Parmesan cheese right in the serving bowl. You'll create a luxurious, glossy sauce without the risk of clumping. Freshly ground black pepper provides a sharp, aromatic bite that cuts right through the rich cheese coating every strand of spaghetti. It's a comforting, restaurant-quality pasta dish that doesn't require hours at the stove.
Equipment
- Skillet
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
- 1Place the frozen peas into a large serving bowl to begin thawing.
- 2Bring 8 cups of water to a boil in a large stockpot over high heat. Stir in the salt and the pasta.
- 3Boil the pasta, stirring occasionally, until it's 1 to 2 minutes shy of the package directions for al dente.
- 4Use tongs to transfer the cooked pasta directly into the serving bowl with the peas. Leave the starchy cooking water in the pot.
- 5Warm the olive oil in a small skillet over medium heat. Stir in the black pepper and toast for 2 to 3 minutes until fragrant and sizzling. Toasting the pepper blooms its flavor and essential oils.
- 6Remove the skillet from the heat immediately to prevent burning. Let it cool for 5 minutes so the oil doesn't splatter when you add liquid.
- 7Place the skillet back over medium-high heat and carefully pour in 1 cup of the reserved pasta water. Simmer for about 5 minutes until reduced to 3/4 cup.
- 8Pour the reduced pepper and water mixture over the pasta and peas in the serving bowl.
- 9Toss the pasta vigorously with tongs or two forks for at least 3 minutes until almost all the liquid is absorbed, leaving just 1/4 cup of moisture. This vigorous tossing is what builds the creamy emulsion.
- 10Sprinkle in 1/4 cup of the Parmesan cheese along with 2 tablespoons of the hot pasta water. Toss continuously for another minute.
- 11Add another 1/4 cup of the cheese and continue tossing until the pasta is evenly coated and the sauce clings to the noodles.
- 12Garnish the dish with the final 1/4 cup of cheese and extra black pepper to taste.
Nutrition
338kcal
Calories
15g
Protein
10g
Fat
4g
Fiber
473mg
Sodium
10mg
Cholesterol
Notes
- Tip: To save energy and prevent overcooking, the peas thaw directly in the serving bowl using the residual heat from the hot pasta.
- Measurement hack: To easily measure freshly ground pepper, grind the peppercorns onto a piece of parchment paper, then fold it into a funnel to pour into your measuring spoon.
- Cheese: Always grate your own Parmesan from a block. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.