Description
A quick and elegant Cacio e Pepe with Asparagus & Peas that combines al dente pasta with a creamy, cheesy, and peppery sauce, enhanced by fresh asparagus and peas for a vibrant springtime dinner.
Ingredients
Produce
- 8 ounces pencil-thin asparagus, cut into 1-inch pieces (approximately 1 cup)
- ⅔ cup English peas, thawed if frozen
- Snipped fresh chives, preferably with blossoms, for garnish
Pasta & Grains
- 8 ounces spaghetti or linguine
Dairy
- 2 tablespoons unsalted butter
- 1 ounce young pecorino cheese (such as Pecorino Toscano), shredded (¼ cup), plus extra for serving
- 1 ounce Pecorino Romano cheese, shredded (¼ cup), plus extra for serving
- 2 ounces Parmesan cheese, grated (½ cup), plus extra for serving
Pantry
- Kosher salt, as needed
- ½ tablespoon freshly ground black pepper
- Coarse sea salt, to taste
- Extra-virgin olive oil, for serving
Instructions
- Cook the Pasta and Vegetables: Bring a large pot of water to a rolling boil and generously season it with kosher salt. Add the spaghetti or linguine and cook until slightly underdone—about 2 minutes less than the package instructions. In the last minute, add the asparagus pieces and peas to blanch them briefly together with the pasta. Drain pasta and vegetables while reserving ½ cup of the cooking water.
- Start the Sauce: In a large 12-inch skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the coarsely ground black pepper and cook for about 1 minute, stirring constantly, until fragrant. Pour in ¼ cup of the reserved pasta water along with the remaining tablespoon of butter. Stir continuously until the butter melts and the liquid begins to slightly thicken, about 30 seconds.
- Combine Pasta, Veggies, and Sauce: Add the drained pasta, asparagus, peas, and all three cheeses (young pecorino, Pecorino Romano, and Parmesan) to the skillet. Toss thoroughly to melt the cheeses, coating the pasta with a creamy, peppery sauce. Cook for another minute, adding more reserved pasta water gradually if the sauce feels too dry. Season with coarse sea salt to taste.
- Serve: Plate the pasta immediately, topping each serving with a drizzle of extra-virgin olive oil, additional grated cheese, and snipped fresh chives for a fresh, aromatic garnish. Serve warm for best flavor.
Notes
- Using pencil-thin asparagus is key for quick blanching; thicker asparagus can be sliced thinner to cook evenly.
- Reserve pasta cooking water as it contains starch that helps create the creamy sauce texture.
- Feel free to adjust the freshly cracked black pepper amount to suit your taste, as it’s the signature flavor of Cacio e Pepe.
- This dish is best enjoyed immediately as the sauce can thicken and dry out upon standing.
