Runner Bean Cacio e Pepe
Runner Bean Cacio e Pepe



  • 180g bucatini
  • 160g trimmed runner beans, finely sliced
  • Splash of olive oil
  • 1 tsp crushed peppercorns
  • 60g salted butter
  • 40g grated parmesan
  • 30g grated pecorino
  • Cook the pasta in boiling salted water for 4 mins, then add the runner beans and cook for 2 more mins. Drain and reserve the cooking water.
  • Gently heat ¾ of the butter and the oil in a large pan and stir in the pepper. Cook for 1 minute, add a ladleful of pasta water and whisk until combined and smooth. Add the remaining butter, the pasta, half the cheeses and the beans. Stir well and shake the pan until creamy. Add the remaining cheese and butter, shake the pan until melted, and add some more water if necessary. Season with salt and pepper, and serve with more cheese on top.
15 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box