Ingredients

• Kosher salt
• 12 ounces spaghetti
• 1 cup frozen peas
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• Coarsely ground black pepper
• 3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping
• 1/2 cup grated pecorino Romano cheese (about 2 ounces), plus more for topping
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain.
2. Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 teaspoons pepper. Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes.
3. Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with the parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese.
4. Photograph by Ryan Dausch