Cacio e Pepe with Peas and Favas Recipe

Name: Cacio e Pepe with Peas and Favas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound English pea pods, shucked (about 2/3 cup peas); 1 1/4 pounds fava bean pods, shucked (about 1/2 cup peeled favas); 1/2 pound spaghetti; 2 tablespoons unsalted butter; 1/2 tablespoon very coarsely ground black pepper; ⅓ cup shredded pecorino Romano, more for serving; 1/2 cup grated Parmesan; Coarse kosher sea salt, to taste; Extra virgin olive oil, for serving; Freshly snipped chives, preferably with blossoms, for garnish

Servings: persons

1
Bring a medium saucepot of salted water to a boil.
2
Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl.
3
(Be sure to keep ice out of strainer.)
4
Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath.
5
Let sit for 5 minutes and pull up strainer to drain peas.
6
Repeat process with fava beans, cooking for 1 minute.
7
(You can use same pot of boiling water that you used for peas.)
8
When fava beans have been blanched and cooled, slip off peels.
9
Bring a large pot of heavily salted water to a boil.
10
Add pasta and cook until 1 minute shy of al dente.
11
Drain, reserving 1/2 cup cooking water.
12
In a large skillet, melt 1 tablespoon butter.
13
Add pepper and saute for 1 minute, or until fragrant.
14
Add 1/4 cup of the cooking water and the remaining butter to pan.
15
Stir until butter is melted and sauce begins to thicken, about 30 seconds.
16
Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds.
17
Add peas and fava beans.
18
Toss very well to coat, adding more pasta water if pan seems dry.
19
Season with salt to taste.
20
To serve, sprinkle each portion with more pecorino and drizzle with olive oil.
21
Garnish with chives.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound English pea pods, shucked (about 2/3 cup peas), 1 1/4 pounds fava bean pods, shucked (about 1/2 cup peeled favas), 1/2 pound spaghetti, 2 tablespoons unsalted butter, and more.

Yes, Cacio e Pepe with Peas and Favas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cacio e Pepe with Peas and Favas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions