Cacio E Pepe White Beans Skillet Recipe

Introduction

Cacio e Pepe White Beans Skillet is a comforting and flavorful dish that elevates simple ingredients into a rich, cheesy delight. Combining creamy cannellini beans with sharp cheeses and pepper, this recipe is perfect for a cozy meal any day of the week.

Ingredients

• 4 tbsp. extra-virgin olive oil, divided
• 4 thick-cut slices white country bread, divided
• 2 tbsp. unsalted butter
• 1 tsp. freshly ground black pepper, divided, plus more
• 1/2 cup finely shredded Parmesan (about 1 oz.), plus more for serving
• 1/2 cup finely shredded Pecorino Romano (about 1 oz.)
• 1/2 tsp. (or more) kosher salt
• 2 (14.5-oz.) cans cannellini beans, drained, not rinsed, divided

Instructions

1. Step 1: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer to a plate. Repeat with remaining bread and 2 tablespoons olive oil. Wipe out the skillet.
2. Step 2: In the same skillet over medium heat, melt the butter. Add 1/2 teaspoon of freshly ground black pepper and cook, stirring frequently, until fragrant, about 30 to 60 seconds.
3. Step 3: Add the Parmesan, Pecorino Romano, kosher salt, 1 can of cannellini beans, and 1/2 cup water. Bring to a simmer over medium-high heat; then reduce heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
4. Step 4: Fold in the remaining 1/2 teaspoon black pepper and the second can of beans. Season with additional salt if needed.
5. Step 5: Divide the bean mixture among bowls. Top with extra Parmesan cheese and season with more black pepper to taste. Serve with the toasted bread on the side.

Tips & Variations

• For extra richness, stir in a splash of cream or a dollop of ricotta before serving.
• Use crusty bread like sourdough or Italian loaf if white country bread is unavailable.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Freshly grind the black pepper for the best flavor and aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen if necessary. Toast fresh bread before serving again to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans until tender before using. The texture and flavor will be better, but it requires more prep time.

Is this recipe vegetarian or vegan?

This recipe is vegetarian, but not vegan due to the use of Parmesan, Pecorino, and butter. To make it vegan, substitute dairy cheeses with vegan alternatives and use a plant-based butter or olive oil instead.

Cacio E Pepe White Beans Skillet Recipe

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★★★★★

4.8 from 141 reviews

A creamy and flavorful Cacio E Pepe White Beans Skillet combining tender cannellini beans with sharp Parmesan and Pecorino cheeses, black pepper, and crispy golden toasted country bread. This savory dish makes a comforting, protein-packed meal or side, perfect for a quick stovetop preparation.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Toasted Bread

• 4 tbsp. extra-virgin olive oil, divided
• 4 thick-cut slices white country bread, divided

For the Bean and Cheese Mixture

• 2 tbsp. unsalted butter
• 1 tsp. freshly ground black pepper, divided, plus more for serving
• 1/2 cup finely shredded Parmesan cheese (about 1 oz.), plus more for serving
• 1/2 cup finely shredded Pecorino Romano cheese (about 1 oz.)
• 1/2 tsp. kosher salt (or more to taste)
• 2 (14.5-oz.) cans cannellini beans, drained, not rinsed, divided

Instructions

1. Toast the Bread: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add 2 slices of white country bread to the skillet and cook, turning halfway through, until each side is golden brown, about 3 to 4 minutes total. Transfer the toasted bread to a plate. Repeat this process with the remaining 2 slices of bread and 2 tablespoons of olive oil. Once toasted, wipe out the skillet to prepare for the next steps.
2. Sauté Butter and Pepper: In the same skillet over medium heat, melt the unsalted butter. Add half a teaspoon of freshly ground black pepper and cook, stirring frequently, until aromatic and fragrant, about 30 to 60 seconds.
3. Simmer Cheese and Beans: Add the Parmesan, Pecorino Romano, kosher salt, one can of cannellini beans (drained, not rinsed), and 1/2 cup of water to the skillet. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Continue to simmer, stirring occasionally, until the mixture thickens slightly, about 2 to 3 minutes.
4. Incorporate Remaining Beans and Pepper: Fold in the remaining can of beans along with the remaining half teaspoon of black pepper. Taste and season with additional salt if needed to balance the flavors.
5. Serve: Divide the creamy white bean mixture among bowls. Top each serving with a sprinkle of additional Parmesan cheese and a grind of black pepper. Serve immediately with the toasted country bread on the side or broken into pieces for dipping and scooping.

Notes

• Use freshly ground black pepper to maximize the distinctive peppery flavor that defines Cacio e Pepe dishes.
• Do not rinse the beans after draining to retain the flavorful liquid which helps create the creamy sauce.
• The toasted country bread adds a crunchy texture that complements the creamy beans — use day-old bread for best results.
• Adjust the amount of salt according to taste, especially if using Pecorino Romano which is naturally salty.
• This dish is vegetarian but contains dairy; substitute plant-based cheeses and butter for a vegan variant.

Keywords: Cacio e Pepe, white beans, cannellini beans, Italian skillet recipe, Parmesan cheese, Pecorino Romano, toasted bread, easy Italian dish