Cacio-e-peppe with green peas

Ingredients:

• 350 g spaghetti
• 1 cup frozen green peas
• 3 tablespoons unsalted butter
• 1 tbsp extra-virgin olive oil
• Freshly ground black pepper
• 3/4 cup grated Parmesan (about 80g) + extra for serving
• 0.5 cup grated Pecorino Romano cheese (about 6 g) + extra for serving
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions, adding the green peas 4 minutes before the end of cooking. Set aside 1 3/4 cups of water and discard the rest.
2. In a large skillet, heat the butter and olive oil over medium-high heat. Add 1 cup of the pasta water and 2 teaspoons of black pepper. Increase the heat to high and cook until the liquid has reduced by half, about 3 minutes.
3. Add the pasta and green peas to the skillet and cook, stirring, until well coated. Remove from heat and sprinkle with Parmesan, Pecorino, and parsley; stir until the cheese is melted and the sauce is creamy, adding the remaining 3/4 cup water if the pasta looks too dry. Sprinkle each serving with additional grated cheese.