Italian Cacio e Pepe with Peas

Ingredients

• 6 oz spaghetti
• 3/4 cup frozen peas
• 1 cup finely grated pecorino romano
• 1 tbsp butter
• 1 tsp freshly cracked black pepper
• 1/2 tsp kosher salt
• 1 lemon wedge
• 2 tbsp chopped parsley
• Pasta cooking water

Steps

1. Bring a pot of salted water to a boil and cook spaghetti until just al dente.
2. Add peas for the final 2 minutes, then reserve 1 cup cooking water and drain.
3. Toast black pepper in a warm skillet for 30 seconds, then add 1/2 cup pasta water.
4. Take the skillet off the heat and toss in pasta, peas and butter.
5. Add pecorino gradually, tossing constantly and splashing in more hot water until glossy.
6. Season, divide between two bowls and finish with parsley and lemon.

Allergen note: Contains dairy and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.