Asparagus and White Bean Cacio e Pepe
The pungent and salty flavor of Pecorino Romano paired with sharp black pepper makes this asparagus and white bean cacio e pepe pasta extra delicious and the perfect pasta recipe for spring.
Yield: 6 servings
  • 6 oz pecorino romano cheese, 4 oz finely grated and 2 oz coarsely grated, divided
  • 1 tbsp + 2 tsp extra virgin olive oil, divided
  • 4 garlic cloves, minced
  • 1 lb asparagus, trimmed and cut into 1-inch lengths
  • 2 cups cooked white beans
  • 1 lb pasta (I used capunti from Trader Joe's)
  • salt, to taste
  • 2 tbsp heavy cream
  • 1½ tsp finely ground black pepper
  1. Place the finely grated pecorino in a bowl and set aside.
  2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic cloves to the pan and saute until fragrant, about 1 minute.
  3. Add the asparagus to the pan and cook until crisp-tender, about 3-5 minutes. Stir in the white beans and cook until just warmed through, about 1 minute. Set aside.
  4. Heat 2 quarts of water to a boil in a large pot or Dutch oven. Add the pasta and 1½ tsp salt. Cook, stirring frequently, until it is al dente or to desired consistency. Drain, reserving 1½ cups of the cooking water. Place the pasta in a large bowl.
  5. Slowly whisk 1 cup of the reserved pasta water into the bowl of finely grated pecorino, mixing until smooth. Whisk in the cream, 2 tsp olive oil, and black pepper. Pour the cheese mixture over the pasta and toss gently until combined. Stir in the asparagus and white beans. Let it rest for 1-2 minutes, adding the extra pasta water as needed if it seems too dry. Serve with the coarsely grated pecorino to garnish.
Cacio e Pepe recipe adapted from America's Test Kitchen
Recipe by Joanne Eats Well With Others at