Cacio E Pepe White Beans Skillet Recipe
Introduction
This Cacio E Pepe White Beans Skillet is a creamy, comforting dish inspired by classic Italian flavors. Combining tender cannellini beans with sharp cheeses and peppery goodness, it’s perfect for a quick weeknight meal or a cozy lunch.
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
- 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 the remaining bread and 2 tablespoons of oil. Wipe out the skillet.
- 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.
- Step 3: Add the Parmesan, Pecorino Romano, kosher salt, one can of cannellini beans, and 1/2 cup of water. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
- Step 4: Fold in the remaining 1/2 teaspoon of black pepper and the second can of beans. Season with additional salt if needed.
- Step 5: Divide the bean mixture among bowls. Top with extra Parmesan and season with more black pepper to taste. Serve with the toasted bread slices on the side.
Tips & Variations
- For extra richness, drizzle a little more olive oil over the finished dish before serving.
- Use crusty sourdough or rustic Italian bread if you prefer a different texture for the toasts.
- Add a handful of fresh herbs like parsley or thyme for a bright, fresh flavor.
- If you want a creamier texture, mash some of the beans before combining.
Storage
Store 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 the sauce if needed. Toast fresh bread before serving again.
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 thoroughly before using. The canned beans save time and keep the dish quick to prepare.
Is this dish gluten-free?
The bean mixture itself is gluten-free, but the toasted bread contains gluten. You can serve it with gluten-free bread or skip the bread to keep it gluten-free.
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Cacio E Pepe White Beans Skillet Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cacio e Pepe White Beans Skillet is a flavorful, comforting dish combining creamy cannellini beans with the classic Italian duo of Parmesan and Pecorino Romano cheeses, complemented by fragrant black pepper. Toasted crusty bread adds a perfect crunchy contrast, making it an easy and satisfying vegetarian skillet meal.
Ingredients
For the Bean Mixture
- 4 tbsp. extra-virgin olive oil, divided
- 2 tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, divided, plus more to taste
- 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
- 1/2 cup water
For the Toasted Bread
- 4 thick-cut slices white country bread, divided
- 2 tbsp. extra-virgin olive oil (from the total 4 tbsp.)
Instructions
- Toast the bread: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 slices of the white country bread and cook, turning once, until both sides are golden brown and crisp, about 3 to 4 minutes total. Transfer the toasted bread to a plate and repeat the process with the remaining 2 slices of bread using another 2 tablespoons of olive oil. Wipe out the skillet afterward.
- Prepare the pepper butter: In the same skillet over medium heat, melt the unsalted butter. Add 1/2 teaspoon of freshly ground black pepper and stir frequently for 30 to 60 seconds until fragrant, being careful not to burn the butter.
- Cook the bean and cheese mixture: Add half a cup of finely shredded Parmesan, half a cup of finely shredded Pecorino Romano, 1/2 teaspoon kosher salt, one can of drained cannellini beans (with no rinsing), and 1/2 cup water to the skillet. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low. Stir occasionally and let it cook until it slightly thickens, about 2 to 3 minutes.
- Finish the bean mixture: Fold in the remaining 1/2 teaspoon black pepper and the second can of cannellini beans. Taste and season with additional salt if needed.
- Serve: Divide the bean mixture among serving bowls. Top each bowl with extra freshly grated Parmesan cheese and a sprinkle of black pepper. Serve with the toasted country bread on the side or broken into pieces for dipping.
Notes
- Use thick, crusty country bread for the best texture when toasted.
- Do not rinse the canned beans to retain the creamy cooking liquid, which helps thicken the dish.
- If you prefer a thicker consistency, cook the bean mixture a bit longer to reduce the liquid further.
- This recipe is vegetarian but contains dairy, making it unsuitable for vegans.
- Adjust the black pepper quantity according to your taste preference, as it adds the signature spicy kick to the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Skillet
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e Pepe, white beans, cannellini beans, Italian skillet recipe, vegetarian, Parmesan, Pecorino Romano, toasted bread, easy skillet meal
