Cacio E Pepe White Beans Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
