The sauce for this pasta dish is just cheese and pepper (aka cacio e pepe in Italian). Try this with kids as a simple yet sophisticated alternative to standard mac and cheese. Lots of black pepper adds a touch of heat, priming picky palates for spicier food. Source: EatingWell Magazine, May 2020

Joy Howard


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta and peas and cook until the pasta is just tender, 3 to 4 minutes. Reserve 1 1/2 cups cooking water and drain the pasta and peas.

  • Combine pecorino and Parmesan in a small bowl.

  • Heat butter and oil in a large skillet over medium heat. Add pepper and salt and cook for 1 minute. Carefully pour in 3/4 cup of the cooking water and simmer until slightly thickened, about 2 minutes. Add the pasta and peas; remove from heat.

  • Slowly stir in 1/2 cup of the cheese mixture. Toss, adding more of the cooking water as needed, until well coated, about 2 minutes. Serve with the remaining 1/2 cup cheese and more pepper, if desired.

Nutrition Facts

454 calories; 18.6 g total fat; 7.3 g saturated fat; 61 mg cholesterol; 421 mg sodium. 113 mg potassium; 52.1 g carbohydrates; 5.3 g fiber; 4 g sugar; 16.6 g protein; 1655 IU vitamin a iu; 12 mg vitamin c; 36 mcg folate; 196 mg calcium; 4 mg iron; 19 mg magnesium;