Dinner · Italian
Cacio e pepe with peas and ricotta
Creamy pecorino and black pepper pasta lightened with peas and dollops of ricotta.
- Serves
- 2
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 2 servings- 200 g dried spaghetti
- 1 tsp black pepper, coarsely ground
- 80 g pecorino cheese, finely grated
- 100 g frozen peas
- 80 g ricotta cheese
Method
Cook the spaghetti in salted boiling water according to package directions, adding the peas for the last 2 minutes, then drain, reserving 200 ml of pasta water.
Toast the black pepper in a large skillet over medium heat for 30 seconds until fragrant.
Add 150 ml of the reserved pasta water and bring to a simmer.
Off the heat, add the pasta and peas, then gradually toss in the pecorino, adding more pasta water as needed until creamy.
Serve topped with dollops of ricotta.