"This cheesy, pleasantly piquant side takes a cue from the classic Roman pasta. Built for ease, this one-pan recipe calls to first saute the green beans in a pan until glossy and coated in black pepper-infused olive oil. These are my cacio e pepe green beans. They're inspired by one of my favorite classic Roman pastas. Here, juicy green beans replace the pasta, but the ingredient count remains the same."
"Grated Pecorino has a tendency to clump when tossed into a hot pan, so this layering technique prevents any sort of clumpage from happening. The residual heat just melts the cheese, so each green bean is fully covered. This cheesy, pleasantly piquant side takes a cue from the classic Roman pasta. Built for ease, this one-pan recipe calls to first saute the green beans in a pan until glossy and coated in black pepper-infused olive oil."
Juicy green beans replace pasta in a cacio e pepe–inspired side, maintaining the same simple ingredient list. The beans are sautéed in a pan with olive oil infused with cracked black pepper until glossy and well coated. Grated Pecorino is added using a layering technique to prevent clumping that can occur when cheese meets high heat. Residual pan heat gently melts the cheese so that each green bean becomes fully covered. The method is one-pan and designed for ease, yielding a pleasantly piquant, cheesy side that echoes the flavor profile of the classic Roman pasta.
Read at www.nytimes.com
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