Name: Cacio E Pepe White Beans Skillet Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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 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

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Introduction

Cacio E Pepe White Beans Skillet is a cozy, flavorful dish that combines creamy cannellini beans with the sharpness of Parmesan and Pecorino cheeses. Inspired by the classic Italian pasta, this recipe offers a comforting way to enjoy beans with a cheesy, peppery twist.

A close-up image of a shiny steel pan filled with cooked white beans in a creamy light beige sauce seasoned with cracked black pepper and topped with finely grated white cheese. A wooden spoon rests inside the pan over the beans. To the upper left of the pan, there is a small white bowl with cracked black pepper and coarse salt. Above the pan is a round wooden bowl with grated white cheese and a chunk of cheese resting inside. Near the bowl, there is one large piece of toasted bread, golden brown with a crispy texture and small holes, resting on a white marbled surface with some bread crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

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 c. finely shredded Parmesan (about 1 oz.), plus more for serving
1/2 c. 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 the toasted bread to a plate. Repeat this process with the remaining bread and 2 tablespoons of olive 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 to the skillet. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes.
Step 4: Fold in the remaining 1/2 teaspoon of black pepper and the second can of beans. Taste and season with salt if needed.
Step 5: Divide the bean mixture among bowls. Top with additional Parmesan cheese and season with extra black pepper to taste. Serve with the toasted bread for dipping or alongside.

Tips & Variations

Use freshly ground black pepper for the best flavor and aroma in the dish.
Try swapping the white country bread for sourdough or a rustic baguette for added texture and flavor.
Add a pinch of red pepper flakes if you like a bit of heat.
For a vegan version, substitute the butter with olive oil and use a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed. The toasted bread is best served fresh but can be briefly toasted again before serving.

How to Serve

A close-up view of a white bowl filled with small, plump gnocchi coated in a creamy, light beige sauce, sprinkled with grated cheese and black pepper on top. On the left side of the bowl, two thin, crisp pieces of golden-brown toasted bread lean against the gnocchi. The sauce has a smooth, slightly shiny texture, while the gnocchi look soft and tender. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use cooked dried cannellini beans. Just make sure they are fully cooked and tender before adding them. Adjust the water amount as needed to achieve a creamy consistency.

Is this dish gluten-free?

The main bean skillet is gluten-free, but the recipe includes white country bread for serving, which contains gluten. To make the dish fully gluten-free, serve with gluten-free bread or skip the bread altogether.