Cacio e pepe with runner beans
Cacio e pepe or "cheese and pepper" is a Roman classic – an easy pasta sauce that uses pasta water for silky texture. Runner beans add freshness and bite
Leek cacio e pepe
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g unsalted butter
- 4 leeksroughly 300g, finely sliced
- 300g spaghetti
- 3 garlic clovesfinely sliced
- 50g parmesanor vegetarian alternative, finely grated, plus extra to serve
Nutrition: Per serving
- kcal445
- fat16g
- saturates9g
- carbs58g
- sugars4g
- fibre7ghigh
- protein15g
- salt0.3g
Method
step 1
Heat a large, deep frying pan over a medium-low heat. Melt the butter until foaming, then scatter in the leeks. Cook for 20-25 mins until completely softened.
step 2
Meanwhile, bring a large pan of salted water to the boil, then add the pasta and cook until al dente, saving a mugful of pasta water (roughly 170ml). Turn the heat up slightly on the pan of leeks, and sprinkle in
1 tsp black pepper and the garlic. Cook for 3-4 mins until fragrant, then add the pasta to the pan, along with the cheese and reserved pasta cooking water.step 3
Mix well, tossing until the sauce is creamy and emulsified. Serve with more black pepper and cheese sprinkled over the top.
