Carbonara "Cacio e Pepe"

Ingredients:

• 450 g scallop pasta or other curved pasta
• 2 tablespoons extra-virgin olive oil
• 150 g pancetta, diced
• 1.5 tsp coarsely ground black pepper
• 2 cups grated Parmesan cheese, plus extra for serving, if desired
• 1 cup grated pecorino cheese
• 2 tablespoons unsalted butter, room temperature
• 2 cups frozen green peas, thawed

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Cook the pasta for 8 minutes, or 2 minutes less than the package recommendation. Drain thoroughly, setting aside 1.5 cups of the cooking water.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Cook, stirring frequently with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add black pepper and cook, stirring frequently, until fragrant. Add 1/2 cup of the pasta water and scrape up any browned bits from the bottom. Add the cooked pasta and sprinkle with Parmesan.
3. Add another 0.5 cups of the pasta water and stir to coat the pasta and cheese. Add the pecorino and butter and stir to create a light, creamy, cheesy sauce. Add the green peas and cook until heated through. Add more water if needed to thin the sauce. Serve sprinkled with extra Parmesan.