Cacio E Pepe and Spinach with White Beans
Elevate your pasta night with this comforting yet sophisticated recipe for Cacio E Pepe and Spinach with White Beans—a delightful twist on the classic Roman dish. Featuring perfectly al dente spaghetti or bucatini, creamy Pecorino Romano, and the bold bite of freshly cracked black pepper, this dish delivers restaurant-worthy flavor in just 30 minutes. The addition of garlicky sautéed spinach and tender white beans not only enhances the nutritional profile but also adds a hearty, satisfying touch. Tossed together in a silky sauce made with reserved pasta water, this easy-to-make dinner combines traditional techniques with modern flair. Serve it hot, garnished with extra cheese and pepper, and watch it disappear!
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Recipe Information
Ingredients
- 12 oz spaghetti or bucatini
- 1 cup freshly grated Pecorino Romano cheese
- 2 tsp freshly cracked black pepper
- 1 tsp salt
- 4 cups baby spinach
- 1 15-oz can canned white beans (such as cannellini), drained and rinsed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook, stirring frequently, for 1-2 minutes until fragrant but not browned.
Add the spinach to the skillet and sauté for 2-3 minutes until wilted. Stir in the drained white beans and cook for another 2 minutes until warmed through. Remove from heat and set aside.
In the same pot used to cook the pasta, add the reserved pasta water, freshly cracked black pepper, and Pecorino Romano cheese. Stir vigorously over low heat to create a creamy sauce.
Add the cooked pasta to the pot and toss to coat evenly with the cheese and pepper mixture.
Fold in the spinach and white beans mixture into the pasta. Toss until well combined.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately, garnished with extra grated Pecorino Romano cheese and a sprinkle of black pepper.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 3.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1369 mg | 105% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
