Categories: Pasta

Ingredients

• Kosher salt
• 12 oz spaghetti
• 1 cup frozen peas
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• Black pepper
• 3/4 cup grated Parmesan
• 1/2 cup grated Pecorino Romano
• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain.

2. Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 tsp pepper. Increase the heat to high and boil until liquid is reduced by half, about 3 minutes.

3. Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with Parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese.

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