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
Scale
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
