Cacio e Pepe (Cheese and Pepper Pasta) and Spinach with White Beans

Name: Cacio e Pepe (Cheese and Pepper Pasta) and Spinach with White Beans
Yield: 4 servings
Ingredients: Salt; 1 pound spaghetti; 3 tablespoons unsalted butter, cut into small pieces; 5 tablespoons EVOO (extra-virgin olive oil); 2 teaspoons coarse black pepper; 1 cup grated Pecorino Romano cheese, 3 rounded handfuls; 1 10-ounce box chopped frozen spinach; 3 to 4 garlic cloves, chopped; 1 14-ounce can cannellini beans, rinsed and drained; 1/4 teaspoon freshly grated nutmeg

December 9, 2011

This Roman dish is as old as the city’s seven hills. It doesn’t get any easier, really. As a side, I fry up some garlic in oil and toss it with chopped defrosted spinach and some rinsed canned white beans.

Recipe notes

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