Spaghetti With Romano Beans Black Pepper And Goat Cheese Food

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SPAGHETTI WITH ROMANO BEANS, BLACK PEPPER AND GOAT CHEESE



Spaghetti With Romano Beans, Black Pepper and Goat Cheese image

This pasta is inspired by a classic Roman dish made with just pasta, Pecorino and lots of pepper. I decided to try a creamier version using goat cheese and added the flat romano beans, still abundant in local farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 6

Salt to taste
3/4 pound romano beans
3/4 pound spaghetti
4 ounces goat cheese
1 to 2 teaspoons freshly ground black pepper (to taste)
2 tablespoons olive oil

Steps:

  • Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the beans to the pot, and cook five minutes, until tender. Transfer to the ice water, then drain. Cut away the stem ends, and cut the beans into 2-inch lengths.
  • Place the goat cheese in a bowl. Bring the water back to a boil, and add the spaghetti. Cook al dente, following the timing instructions on the package (usually 10 minutes).
  • Just before the pasta is finished, add 1/2 cup of the cooking water to the goat cheese and stir together. Remove another 1/2 cup of the pasta cooking water from the pot and set aside.
  • When the pasta is ready, add the beans back into the pot with the pasta. Heat through, then drain. Return the pasta and beans to the hot pot, along with the diluted goat cheese, the pepper and the olive oil. Toss together until the pasta is coated with the cheese. If desired, thin out with some of the pasta water you set aside. Serve hot.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 5 grams

PASTA E FAGIOLI ALA WEEBLE



Pasta e Fagioli ala Weeble image

As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!

Provided by debbie eckstein

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 cup ditalini pasta
3 tablespoons olive oil
1 onion, diced
4 slices bacon, diced
2 cloves garlic, minced
1 quart chicken broth
1 (15 ounce) can Romano beans, drained
¼ cup tomato paste
1 pinch crushed dried chile pepper
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
4 teaspoons grated Romano cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
  • Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
  • Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 15.9 g, Fiber 8.8 g, Protein 15.8 g, SaturatedFat 3.2 g, Sodium 1679.9 mg, Sugar 5 g

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY



Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty image

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6

salt, to taste
½ lb spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons coarsely ground black pepper
4 oz grated parmesan cheese, or pecorino romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  • Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  • Stir in the reserved pasta water.
  • Toss in the cooked pasta. Reduce the heat to low.
  • Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  • Season with salt, if desired.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE



Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe image

Pasta, black pepper, and Pecorino Romano join together to form one of the best Roman pasta dishes. Here's how to perfect it, every time.

Provided by J. Kenji López-Alt

Categories     Mains

Time 25m

Yield 3

Number Of Ingredients 6

4 tablespoons (60ml) extra-virgin olive oil, divided
Coarsely ground black pepper, to taste
Kosher salt, to taste
1/2 pound (225g) spaghetti
2 tablespoons (30g) unsalted butter
2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Steps:

  • Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
  • Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
  • Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

Nutrition Facts : Calories 416 kcal, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 1 g, Protein 10 g, SaturatedFat 11 g, Sodium 381 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER



Spaghetti with Pecorino Romano and Black Pepper image

Provided by David Downie

Categories     Cheese     Pasta     Side     Quick & Easy     Fall     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Kosher salt or coarse sea salt
1 1/2 pounds spaghetti, spaghettoni, tonnarelli or fettuccine
About 2 cups freshly grated Pecorino Romano
1 heaping tablespoon freshly ground black pepper

Steps:

  • 1. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente. Reserve about 1/2 cup of the cooking water and drain the pasta.
  • 2. Return the still-dripping pasta to the pot in which it was boiled. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
  • 3. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER



Spaghetti with Pecorino Romano and Black Pepper image

Categories     Pasta     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 3

2 teaspoons black peppercorns
1/2 lb spaghetti
2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving

Steps:

  • Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
  • Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
  • Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

SPAGHETTI WITH PECORINO AND BLACK PEPPER



Spaghetti with Pecorino and Black Pepper image

Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 4

Coarse salt
12 ounces spaghetti
1 1/2 cups finely shredded Pecorino Romano cheese (4 ounces)
1 teaspoon freshly ground black pepper

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
  • To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.

Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g

SPAGHETTI WITH YOUNG BROAD BEANS AND GOAT CHEESE



Spaghetti With Young Broad Beans and Goat Cheese image

Make and share this Spaghetti With Young Broad Beans and Goat Cheese recipe from Food.com.

Provided by DalmatiaGourmande

Categories     Spaghetti

Time 25m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 7

12 ounces broad beans
10 ounces spaghetti
4 ounces goat cheese, crumbled
4 ounces water
1 small garlic clove, finely chopped
1 pinch salt
1 pinch pepper

Steps:

  • Remove the broad beans from their pods and wash them.
  • Place broad beans in a small pot, pour water over them and cook for about 15 minutes When done, drain broad beans and save 4 ounces water from cooking.
  • Peel broad beans from firm skin (using fingertips just press them out). Smash broad beans using fork, but be careful not to oversmash them. Leave aside.
  • In a bowl, combine olive oil, water from cooking, salt, pepper, crumbled goat cheese and finely grated garlic. Mix with smashed broad beans until combined. If necessary, add more olive oil.
  • In a separate pot, cook spaghetti al dente in a generous amount of water and salt. When done, drain spaghetti from water.
  • Combine spaghetti with pesto and serve warm topped with crumbled goat cheese (optional).

Nutrition Facts : Calories 858.6, Fat 19.5, SaturatedFat 12.2, Cholesterol 44.9, Sodium 1151.2, Carbohydrate 129.5, Fiber 10.9, Sugar 5.3, Protein 40.2

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