Pasta alla Gricia with slivered sugar snap peas from Six Seasons: A New Way with Vegetables (page 123) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Katie on May 01, 2026

    I used half snap peas and half asparagus (and a bit less than a full pound) and it was great

  • eclairea on April 24, 2026

    Ooh, this is decadent but the peas lighten it up. Delicious. Took forever to slice the peas thinly so be prepared for some knife work!

  • jmazman on April 02, 2026

    Ratio of peas to pasta was a bit lopsided (too many peas v pasta) and it would have been helpful to have a the butter recipe scaled for this one

  • JoanN on June 29, 2025

    Loved this. Made as written. Thought the crunch of the slivered sugar snaps were a delightful addition. One of the best non-Asian pasta dishes I'd made in a long time. And now that there's cacio e pepe butter in the freezer, I'll be making this often. Probably too often.

  • Plumberful on March 21, 2025

    This is just delicious! Such a nice Spring dish and really simple to make. The Cacio e Pepe compound butter is nice to keep on hand in the freezer, but it is also easy enough to make just enough for this dish. My pasta of preference for this is bucatini.

  • amandaeats on July 07, 2024

    Very rich with the butter - I think you could pull back a bit but it was excellent

  • takemori on June 25, 2024

    Delicious. Sliced peas thinner than I thought needed, was perfect. Undercooked spaghetti slightly to achieve al dente in the pan. Sugar Snap peas went into colander and spaghetti blanched over them.

  • twoyolks on April 07, 2020

    I'm not sure what happened but mine was extremely peppery. Almost inedibly so.

  • Zosia on January 01, 2020

    My husband and I enjoyed this. I don't care for butter so I replaced it with a little olive oil and some pasta cooking water to make a paste with the cheeses and pepper. It coated the pasta nicely and the dish was delicious.

  • sosayi on June 06, 2019

    Absolutely delicious. We enjoyed the ratio of veg to pasta, but I have to admit that we did sub WW rotini for the spaghetti. Perhaps the shape difference helped? With extra of the cacio e pepe butter in the freezer, I'll be making this again soon (and easily).

  • Frenchfoodie on July 18, 2018

    Made with sugar snap peas and I loved it, even with a reduction of 1/3 pepper in the butter to allow for toddler tastebuds.

  • clcorbi on June 14, 2018

    Made this as written with sugar snap peas, and we really did not like it. I agree that it would be delicious with a vegetable like asparagus--the flavor was very good--but we didn't like the snappy texture of so many peas against the pasta. It felt like too many vegetables compared to the amount of pasta. With some adjustments, I might repeat this, though. The cacio e pepe butter is to die for.

  • SheilaS on February 23, 2018

    I love this pasta - it's almost equal parts pasta & vegetables. It uses the Cacio e Pepe Butter on p 34. Once that is made, this pasta comes together very quickly. Edited to add that I've made this with asparagus, slicing thinly on a diagonal as for the sugar snaps, and it was delicious.

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