Cacio e pepe with asparagus and peas from Dinner: Changing the Game (page 179) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on January 29, 2025

    We used haricot vert instead of asparagus as that is what we had on hand and this worked out very well. The pecorino is lovely here and the additional veg makes for a more balanced and filling meal.

  • bernalgirl on April 01, 2024

    I omitted the peas and doubled the asparagus. The asparagus really shines through, an easy spring dinner or side.

  • Hansyhobs on June 28, 2022

    This was delicious. I used in-season British asparagus and fresh peas. Just lovely and didn't feel the need to adjust the quantities of anything. I made half the recipe for a solo dinner and it was perfect for those who are on the greedy side :)

  • Astrid5555 on May 05, 2020

    We really liked this! Based on the other reviews, I did not blanch the asparagus and peas, but added them to the pan with the pepper and sauteéd them until done. Next time I would even add more asparagus.

  • Rachaelsb on January 28, 2020

    Really enjoyed...I increased both the peas and asparagus and could have increased the pepper too! Easy to make, great weeknight dinner.

  • Zosia on April 23, 2017

    Quick and easy and much more flavourful than I anticipated. Based on stockholms28's review, I reduced the pasta and sauce ingredients by one-third but kept the vegetables the same to serve two. My ratio of veg to other ingredients may have been off, but we really enjoyed it this way.

  • stockholm28 on April 01, 2017

    This was very good for a quick pasta dish. I couldn't find pecorino toscano, so used her suggestion and added extra parmesan. No pencil thin asparagus were to be found so I cut fat asparagus stalks into quarters lengthwise. The asparagus did not get done enough, so if I am faced with tough asparagus again, I might cook them in the pasta water for a minute or two before adding to skillet. She says this serves 2 to 3. I cut the recipe in half and it was a huge serving, so next time will make a third.

  • Emily Hope on March 24, 2017

    Based on the ingredient list I wasn't expecting this pasta to be anything special, I just happened to have all of the ingredients on hand, but it was really good! C felt so too--we couldn't put our fingers on why, but maybe it's the sauteeing of the black pepper? We used whole wheat penne--I'm sure it would be even better with white pasta but that's how we roll these days. Definitely will be making again.

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