Cacio e Pepe Green Beans

These Cacio e Pepe Green Beans are crisp-tender and coated with Pecorino Romano and plenty of freshly cracked black pepper. Ready in just 20 minutes, they’re an easy, flavorful side dish for busy weeknights or holiday dinners.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Italian/American

Keyword: cacio e pepe green beans, cacio e pepe green beans recipe

Servings:

Author: Tatiana

Ingredients

1 pound green beans trimmed
1½ tablespoons olive oil
½ teaspoon kosher salt or to taste
1-1½ teaspoons coarsely ground black pepper
2 ounces Pecorino Romano very finely grated (about ¾–1 cup freshly grated)
2-3 tablespoons hot water as needed

Instructions

Prep the green beans: Trim the ends from the green beans and pat them dry. Finely grate the Pecorino Romano and set aside.
Cook the green beans: Heat the olive oil in a large skillet over medium-high heat. Add the green beans and season with salt. Cook for 5 minutes, tossing occasionally, until bright green, crisp-tender, and lightly blistered. If the beans are browning before they become tender, add 1–2 tablespoons water, cover for 1–2 minutes, then uncover and continue cooking.
Toast the pepper: Reduce the heat to medium. Push the beans to the sides of the skillet and add the black pepper to the center. Toast for about 30 seconds, until fragrant, then toss it with the beans.
Add a little water: Add 2 tablespoons hot water and toss well. Remove the skillet from the heat and let it sit for about 30 seconds. This is important—the pan should not be extremely hot when you add the cheese, or the Pecorino can clump.
Add the Pecorino: Sprinkle the finely grated Pecorino over the beans a little at a time, tossing continuously. Add another splash of hot water, if needed, and keep tossing until the cheese melts into a creamy, glossy coating.
Taste and adjust the salt and black pepper. Serve immediately with extra Pecorino and freshly cracked black pepper, if desired.

Notes

Use freshly grated Pecorino Romano: Finely grated cheese melts more smoothly and coats the green beans better than coarsely grated cheese.
Don’t overcook the beans: They should be tender but still have a little bite. Cooking time may vary depending on their thickness.
Add the cheese off the heat: A very hot skillet can cause Pecorino to seize and clump. Let the pan cool for about 30 seconds before adding it.
Add water gradually: Start with 2 tablespoons and add more only as needed to help the Pecorino create a creamy coating.

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