Cacio e Pepe
- Super Fast
Why we love it:
- 8 ounces Spaghetti (about ½ a box)
- 1 Tablespoon Kosher Salt (divided, plus a few pinches)
- 1 cup Parmesan Cheese (freshly grated, optional)
- 1⁄4 cup Pecorino Romano (freshly grated, optional)
- 1 teaspoon Black Pepper (coarse type, freshly cracked)
- 3 Tablespoons Unsalted Butter (divided)
- 1 pound Green Beans
- 1⁄2 teaspoon Balsamic Vinegar
- 1⁄4 cup Almonds (sliced)
Bring a large pasta pot of water to a boil. Add enough salt to make it salty, about 1 Tablespoon.
Add pasta and cook, stirring occasionally, until 2 minutes before the package instructions call for so pasta will be underdone still. Reserve ¾ cup pasta cooking water in a cup and drain.
Meanwhile, grate the cheese into a small bowl. You can mix the varieties. Grind the black pepper into a separate little bowl.
3. GREEN BEANS
Trim the ends of the green beans. Melt 1 Tablespoon of butter in a large skillet over medium-high heat. Add the beans and cook for about 5 minutes, tossing occasionally with tongs. Add a pinch of salt to taste. When they’re tender and bright green, add the balsamic vinegar and let it sizzle a bit. Turn off the heat and fold in the almonds.
4. FINISH PASTA
Once the pasta is drained, return the pot to the stove. Melt the remaining butter (2 Tablespoons) and add the cracked pepper. Let the black pepper toast for about 1 minute. Add the reserved pasta water and the cheese (all of it or, reserve a few teaspoons for garnish); whisk. Add the pasta back in and let the water come back to a full boil. Use tongs to carefully toss the pasta over and over again as the sauce thickens. When the pasta is al dente and the sauce coats the noodles, it’s done!
Serve pasta immediately with green beans on the side. Add a slice of bread if you like.