My Son Loves These 3-Ingredient Cacio e Pepe-Inspired Green Beans

“You wouldn’t like it, it’s spicy.” In some cases, this phrase slyly protects grown-ups from sharing coveted treats with littles. In others, like these punchy beans, it’s pointless. My son loves a spicy challenge, and eats these green beans straight from the pan every time I make them. He proclaims them “not too bad” as he happily sweats (just a little bit).

I love these cacio e pepe-inspired green beans because they come together wonderfully quickly—the most challenging part of the prep is grating the cheese.

If you’re looking for an alternative to fries, these beans make a fantastic side dish for burgers, steaks, and heavy, savory dishes. Because they’re firm, they pair beautifully with a remoulade sauce for dipping and can be eaten by hand.

Tips for Making My 3-Ingredient Cacio e Pepe Green Beans

• This recipe relies on the firmness of fresh beans. It will not work with canned or frozen varieties.
• These beans only steam for a few minutes, so pay attention to the time. You want them to retain the wonderful crispy bite of fresh beans. They’re the last thing I make for a meal after everything else is ready. 
• This recipe is meant to be quite peppery, and it’s essential to measure the pepper for the full effect. You can turn up the heat further by swapping in blackened Cajun seasoning, chili powder, or crushed red pepper flakes, or keep things more moderate by substituting a teaspoon of garlic or onion powder instead of the black pepper. 
• Pecorino Romano cheese is traditionally used in cacio e pepe, but you can substitute it with parmesan or another hard cheese. (Or use that reliable jar of “shaky cheese” in your fridge—it’s a staple at my house!)

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