Cacio E Pepe With Runner Beans Recipes

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CACIO E PEPE WITH RUNNER BEANS



Cacio e pepe with runner beans image

Cacio e pepe or "cheese and pepper" is a Roman classic - an easy pasta sauce that uses pasta water for silky texture. Runner beans add freshness and bite

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 7

180g linguine or bucatini
160g runner beans , topped, tailed, string removed and finely sliced
splash of olive oil
60g butter
1 tsp black peppercorns , crushed in a pestle and mortar (not too finely)
30g parmesan (or vegetarian alternative), finely grated and at room temperature
30g pecorino (or vegetarian alternative), finely grated and at room temperature, plus extra to serve

Steps:

  • Boil a pan of salted water, add the pasta and cook for 4 mins. Add the runner beans and cook together for 2 mins, then drain, reserving the water.
  • Gently heat the oil and ¾ of the butter in a large, high-sided frying pan over a medium heat. Stir in the pepper with a wooden spoon and cook for 1 min, then add in a ladleful of the pasta water and whisk vigorously until you have the beginnings of a smooth sauce. Add in the rest of the butter, the pasta and the beans and half the cheeses, and stir, shaking the pan as you go to mix everything together and release starch from the pasta to make it extra creamy. Add in the rest of the cheese and shake some more until it melts and you have a silky smooth sauce. Ladle in more pasta water to loosen it if necessary, and make sure the pasta is cooked. Season with salt and serve straightaway with extra pecorino and pepper.

Nutrition Facts : Calories 706 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium

CLASSIC CACIO E PEPE



Classic Cacio E Pepe image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
12 ounces bucatini or linguine
1 tablespoon whole black peppercorns
1/4 cup extra-virgin olive oil
4 ounces pecorino romano cheese, finely grated

Steps:

  • Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs).
  • Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl.
  • Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.)
  • Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.

CACIO E PEPE



Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

Steps:

  • In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
  • Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
  • Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
  • Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

CACIO E PEPE WITH PEAS AND FAVAS



Cacio e Pepe with Peas and Favas image

Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese, it's well worth the effort. Favas can be found in farmers markets in the spring and summer. This dish is one of their highest uses.

Provided by Melissa Clark

Categories     dinner, easy, lunch, pastas, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 10

1/2 pound English pea pods, shucked (about 2/3 cup peas)
1 1/4 pounds fava bean pods, shucked (about 1/2 cup peeled favas)
1/2 pound spaghetti
2 tablespoons unsalted butter
1/2 tablespoon very coarsely ground black pepper
1/3 cup shredded pecorino Romano, more for serving
1/2 cup grated Parmesan
Coarse kosher sea salt, to taste
Extra virgin olive oil, for serving
Freshly snipped chives, preferably with blossoms, for garnish

Steps:

  • Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
  • In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
  • Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 576 milligrams, Sugar 15 grams, TransFat 0 grams

CACIO E PEPE AND SPINACH WITH WHITE BEANS



Cacio E Pepe and Spinach With White Beans image

Make and share this Cacio E Pepe and Spinach With White Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb spaghetti
3 tablespoons butter, cut into small pieces
5 tablespoons extra virgin olive oil
2 teaspoons coarse black pepper
1 cup grated pecorino romano cheese
1 (10 ounce) box frozen chopped spinach
3 -4 garlic cloves, chopped
1 (14 ounce) can cannellini beans, rinsed and drained
1/4 teaspoon freshly grated nutmeg

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.

Nutrition Facts : Calories 815.2, Fat 28.2, SaturatedFat 8.5, Cholesterol 22.9, Sodium 126.7, Carbohydrate 114.6, Fiber 12.5, Sugar 3.1, Protein 27.7

CACIO E PEPE



Cacio e Pepe image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
1 pound spaghetti
6 tablespoons butter
2 cloves garlic, grated
Freshly cracked black pepper
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh or dried parsley, for serving

Steps:

  • Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.

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