Spinach Cacio e Pepe

Step 1

Bring a pot of salted water to a boil. Stir in bucatini pasta and cook 6 minutes, or until 2 minutes before al dente according to package instructions. Reserve 1 cup of pasta cooking water, drain the pasta, and set aside.

Step 2

Stir olive oil, garlic, and black pepper in a skillet over medium heat. Stir in cooked pasta, baby spinach, frozen green peas, and ¾ cup of the pasta cooking water. Cook 2 minutes, or until pasta is al dente. Add pecorino romano and parmesan cheese and stir until pasta is coated in sauce. If it seems too dry, gradually stir in more pasta cooking water as needed.

Step 3

Transfer to pasta bowls and garnish with additional grated cheese and cracked black pepper if desired.