Cacio e Pepe Green Beans

This richly cheesy, subtly piquant side dish draws inspiration from classic Roman pasta preparations. Designed for simplicity, this one-pan recipe instructs first sautéing the green beans in a skillet until glossy and evenly coated in black pepper-infused olive oil, followed by adding a generous splash of water to steam the beans until tender.

Given that salty Pecorino Romano cheese tends to clump when introduced to a hot pan, it is instead layered between the succulent beans directly on the serving vessel—the residual heat will suffice to melt it gradually.