Cacio e Pepe with Peas and Favas


  • Freshly snipped chives, preferably with blossoms, for garnish
  • Extra virgin olive oil, for serving
  • Coarse kosher sea salt, to taste
  • ½ cup grated Parmesan
  • 1/3 cup shredded pecorino Romano, more for serving
  • ½ tablespoon very coarsely ground black pepper
  • 2 tablespoons unsalted butter
  • + 3 more ingredients
    • ½ pound spaghetti
    • 1 ¼ pounds fava bean pods, shucked (about ½ cup peeled favas)
    • ½ pound English pea pods, shucked (about 2/3 cup peas)

1. 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 ...

View full recipe at SpringPad


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