Cacio e Pepe (Cheese & Pepper) Pasta

Serves 4

1 lb spaghetti (I used 1/2)
3 tablespoons butter, but into small pieces
5 tablespoons extra-virgin olive oil
2 teaspoons coarse black pepper
1 cup grated Pecorino Romano cheese (I used Parmesan)
1 10-ounce box chopped, frozed spinach, thawed and drained
4 garlic cloves, chopped
1 14-ounce can cannellini beans, rinsed and drained
1/4 teaspoon nutmeg

1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. (You will need to use some pasta water for the sauce, so don't drain it yet!)

2. Place a large skillet over low heat with the butter, 1 tablespoon of olive oil and pepper. Let it melt while pasta cooks.

3. When pasta is cooked, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs, until all the cheese in 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 the oil. (I mixed the drizzle with oil part, and it didn't need it...save yourself a few calories...)

4. Meanwhile, heat another skillet over medium heat. Add 2 tablespoons olive oil, then add the garlic. Cook the garlic for two minutes, and then add the beans. Add the spinach to the beans, breaking it up as you drop it into the pan. Season the spinach and beans with nutmeg, salt & pepper.

Results: This was soooooo good. I loved it. It was a very simple dish, but the flavors really stood out. I meant to leave some beans aside, knowing the boys wouldn't eat the spinach, but Henry actually ate most of his beans. Steven didn't touch the beans & spinach, but he did eat the pasta. My only complaint was that this dirtied a lot of dishes that don't get thrown in the dishwasher...large pot for pasta, strainer, two skillets...there were a lot of dishes to do. This is worth a repeat, and worthy of feeding to company.