Cacio e pepe with runner beans

• linguine↗180g g

  or bucatini

• runner beans↗160g g

  tops removed, ends trimmed, stems removed and finely chopped

• olive oil↗splash of
• butter↗60g g
• black peppercorns1 tsp tsp

  crushed in a mortar (not too fine)

• parmesan↗30g g

  (or vegetarian alternative), finely grated at room temperature

• pecorino↗30g g

  (or vegetarian alternative), finely grated at room temperature, plus extra for serving

Step-by-step instructions

1. 1

   Bring a pot of salted water to a boil, add the pasta and cook for 4 minutes. Add the string beans and cook together for another 2 minutes, then drain, reserving the water.

2. 2

   Gently heat the oil and ¾ of the butter in a large deep skillet over medium heat. Add the pepper with a wooden spoon and cook for 1 minute, then pour in half a cup of the pasta water and whisk vigorously until a smooth sauce appears. Add the remaining butter, the pasta, the beans and half of the cheeses, stir, tossing the pan so everything combines and the starch from the pasta is released, making the sauce even creamier. Add the remaining cheese and toss a little more until it melts and a silky sauce forms. If needed, add a little more pasta water to thin it, and ensure the pasta is cooked. Season with salt and serve immediately with extra pecorino and pepper.