Cacio E Pepe And Spinach With White Beans Recipes

CACIO E PEPE AND SPINACH WITH WHITE BEANS

Steps:

• Bring a large pot of water to a boil for the pasta and salt it; add pasta and cook al dente; **you will use a ladle of the cooking water for the sauce right before you drain the pasta.
• Place a large skillet over low heat with the butter, 1 tablespoon of olive oil, and pepper; let it hang out until the pasta is done.
• When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture.
• Drain pasta and toss it in the pan with the sauce; turn off the heat; add in the cheese in small handfuls, then toss the pasta with tongs, until all the cheese is incorporated into the creamy sauce.
• Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of olive oil.
• While the pasta works, defrost the spinach in the microwave for 6 minutes on high; place the spinach in a clean kitchen towel and wring the water out.
• Heat a small skillet over medium heat; add the remaining 2 tablespoons olive oil, then the garlic.
• Cook garlic for 2 minutes, then add in the beans; add the spinach to the beans, breaking it up as you drop it into the pan.
• Season with nutmeg, salt, and pepper; serve the spinach and beans alongside the hot pasta.

CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
• While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
• When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
• Divide the pasta among four plates; serve immediately.

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)

Steps:

• Cook spaghetti, al dente, in salted water according to package directions.
• Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
• Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
• Stir in pepper and any additional liquid, if needed; season with salt if necessary.