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Cacio e pepe, meaning “cheese and pepper,” is a grown up version of our childhood favorite, pasta with butter and cheese. A few special twists make it extra sophisticated. The combination of two cheeses—Parmesan and Pecorino—adds a layer of nutty flavor to the creamy sauce. Campanelle, “little bells” in Italian, has the perfect hollow cone shape for catching peas. Cook, relax, and enjoy!
Cooking time: 20 minutes
Calories: 675 kcal/person
Allergens: milk, gluten
Added fat: 2tbsp of oil
What we send:
1 oz Parmesan
1 oz Pecorino Romano
1 oz scallions (2)
fresh thyme (0.1 oz)
8 oz campanelle
1 cup frozen peas (5 oz)
1 Meyer lemon (3 oz)
What you need:
freshly ground black pepper
1. Prep ingredients
Bring a large pot of salted water to a boil. Finely grate Parmesan and Pecorino. Thinly slice scallions, discarding roots. Pick thyme leaves from stems (1 tablespoon).
2. Cook pasta and peas
Add campanelle to boiling water and cook until almost al dente 6–8 minutes. Add peas and continue to cook until peas are bright green and pasta is al dente, about 1 more minute. Reserve 1∕2 cup pasta water and drain.
Meanwhile, combine most of Parmesan and Pecorino in a large bowl (reserve a little for
garnish). Zest Meyer lemon over. Add 3 tablespoons cold water and 1∕2 teaspoon freshly ground
pepper. Mash with a spoon until pretty smooth.
4. Finish sauce
Add scallions, thyme, and 2 tablespoons oil to cheese mixture and stir to combine.
Add hot pasta and peas to sauce and toss until pasta is evenly coated, adding 2–4 tablespoons pasta water to create a creamy sauce; season with salt and pepper.
Halve Meyer lemon and squeeze over pasta, tossing to combine. Serve pasta topped with reserved Parmesan and Pecorino and lots of freshly ground black pepper. Enjoy!