Butter bean cacio e pepe

Method

1. Cook the pasta in a large pan of salted water for 2 minutes less than the pack instructions or until al dente.
2. Meanwhile, crush the peppercorns with a pestle and mortar to give a mixture of small and larger flecks. Heat a medium frying or sauté pan over a medium heat, add the pepper and toast for a minute until fragrant. Tip in the drained beans, adding 1 tbsp of the water from the pasta pan. Cook gently, stirring regularly, for about 4 minutes to heat through.
3. When the pasta is done, use tongs to transfer it to the pan of beans, allowing a little of the water to make the journey with it. Add the pecorino and butter to the pan, plus another spoonful or two of the pasta cooking water, stirring constantly until everything is combined in a silky, creamy sauce. Season and divide between bowls.