Cacio E Pepe and Spinach With White Beans

READY IN: 45mins




  • 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.