Cacio E Pepe And Spinach With White Beans

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Rachael ray

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Steps

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Bring a large pot of water to a boil for the pasta and salt it.

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Add pasta and cook al dente.

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You will use a ladle of the cooking water for the sauce right before you drain the pasta.

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Place a large skillet over low heat with the butter , 1 tablespoon of olive oil , and pepper.

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Let it hang out until the pasta is done.

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When the pasta is ready , take a ladle of the starchy cooking water and add it to the butter-pepper mixture.

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Drain pasta and toss it in the pan with the sauce.

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Turn off the heat.

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Add in the cheese in small handfuls , then toss the pasta with tongs , until all the cheese is incorporated into the creamy sauce.

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Add another ladle of cooking water if needed , then season the pasta to taste with salt and drizzle with 2 tablespoons of olive oil.

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While the pasta works , defrost the spinach in the microwave for 6 minutes on high.

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Place the spinach in a clean kitchen towel and wring the water out.

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Heat a small skillet over medium heat.

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Add the remaining 2 tablespoons o.

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Ingredients

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spaghetti, butter, extra virgin olive oil, coarse black pepper, pecorino romano cheese, frozen chopped spinach, garlic cloves, cannellini beans, nutmeg