- 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
- 1Bring 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.
- 2Place 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.
- 3When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture.
- 4Drain 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.
- 5Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of olive oil.
- 6While 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.
- 7Heat a small skillet over medium heat; add the remaining 2 tablespoons olive oil, then the garlic.
- 8Cook 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.
- 9Season with nutmeg, salt, and pepper; serve the spinach and beans alongside the hot pasta.
Read more: http://www.food.com/recipe/cacio-e-pepe-and-spinach-with-white-beans-212807#ixzz1te3CgHqJ