A white bowl serving cacio e pepe with runner beans

Cacio e pepe with runner beans

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal706
  • fat37g
  • saturates22g
  • carbs67g
  • sugars4g
  • fibre7g
  • protein22g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 180g linguine or bucatini
  • 160g runner beans, topped, tailed, string removed and finely sliced
  • splash of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 60g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp black peppercorns, crushed in a pestle and mortar (not too finely)
  • 30g parmesan (or vegetarian alternative), finely grated and at room temperature
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 30g pecorino (or vegetarian alternative), finely grated and at room temperature, plus extra to serve

Method

  1. 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.

  2. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.