Cacio E Pepe And Spinach With White Beans Recipes

CACIO E PEPE

Cacio E Pepe image

This pasta makes a great side dish. Recipe is from Rachael Ray. This recipe is best made with freshly grated romano cheese. Be sure to use the pepper - it is a main ingredient! This makes a great side dish for "Recipe#358772".

Provided by CookingONTheSide

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb acini de pepe-shaped pasta or 1 lb your favorite small shell pasta
2 teaspoons coarse black pepper
1 cup pecorino romano cheese, grated

Steps:

Bring a large pot of water to a boil for the pasta.
When the water is boiling, add some salt and drop the pasta.
Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.).
When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl.
Drain the pasta and toss it in the bowl with the pepper.
Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce.
Season the pasta to taste with salt if necessary.

Nutrition Facts : Calories 425.6, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 85.8, Fiber 3.9, Sugar 2, Protein 15

CACIO E PEPE

Cacio e Pepe image

It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.

Provided by Mark Bittman

Categories easy, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Salt
1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
3/4 pound tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

Steps:

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 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

Ingredients

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

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