Pasta Alla Gricia With Silvered Sugar Snap Peas

1. 1

   Bring a large pot of water to a boil and add salt until it tastes like the sea.

2. 2

   Put guanciale and 2 tsp. olive oil into a skillet or Dutch oven that's large enough to hold all the pasta. Cook until it's lightly crisped and most of the fat has rendered out, 9 to 12 minutes. Take skillet off the heat and spoon off fat except for about 1 tbsp.

3. 3

   When water is boiling, add pasta and cook according to package directions until almost al dente. When pasta is almost ready, add snap peas to pasta pot.

4. 4

   Put skillet back over medium heat to reheat guanciale gently. With a ladle or a measuring cup, scoop out about 1/2 cup of pasta cooking water. Drain pasta and snap peas and add them to skillet along with cacio e pepe butter. Toss well to incorporate, adding a few drops of pasta water in order to make a cloaking, creamy sauce. Taste and adjust with more salt or pepper, though you probably won't need any.

5. 5

   Transfer to serving bowls and top with grated pecorino. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.