Cacio E Pepe And Spinach With Beans

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 when the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture.
• 4 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.
• 5 add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of olive oil.
• 6 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.
• 7 heat a small skillet over medium heat; add the remaining 2 tablespoons olive oil, then the garlic.
• 8 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.
• 9 season with nutmeg, salt, and pepper; serve the spinach and beans alongside the hot pasta.