Cacio E Pepe White Beans Skillet Recipe
This Cacio E Pepe White Beans Skillet is a quick and flavorful Italian-inspired dish combining creamy cannellini beans with a peppery cheese sauce, served with golden toasted country bread. The dish fuses the classic cacio e pepe flavors of Parmesan, Pecorino Romano, and black pepper into a comforting skillet meal that’s perfect for a cozy lunch or dinner.
- 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
Bread and Oil
- 4 tbsp. extra-virgin olive oil, divided
- 4 thick-cut slices white country bread, divided
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: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 slices of thick-cut country bread and cook, flipping once, until both sides are golden brown and crunchy, 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 done, wipe out the skillet to prepare for the next steps.
- Prepare the Pepper Butter: Place the skillet back over medium heat and melt the butter. Add 1/2 teaspoon of freshly ground black pepper and stir continuously for 30 to 60 seconds until the mixture becomes fragrant, releasing the pepper’s aroma.
- Cook the Bean and Cheese Mixture: Stir in the Parmesan, Pecorino Romano, kosher salt, one can of drained cannellini beans, and 1/2 cup of water. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Let it cook, stirring occasionally, until the sauce slightly thickens, about 2 to 3 minutes.
- Finish the Beans: Fold in the remaining 1/2 teaspoon of black pepper and the second can of cannellini beans. Taste and adjust seasoning with additional salt if needed to balance the flavors.
- Serve: Divide the warm bean mixture evenly among bowls. Top each serving with extra freshly grated Parmesan cheese and a sprinkle of black pepper. Serve alongside the toasted country bread for dipping and enjoying.
Notes
- Use high-quality extra-virgin olive oil and freshly ground black pepper for the best flavor.
- Do not rinse the canned beans after draining to maintain their creamy texture and flavor.
- Adjust salt and pepper according to your preference to balance the peppery and cheesy notes.
- For a crispier bread, you can toast it longer but be careful not to burn.
- This dish can be served as a light meal or as a hearty side dish.
Keywords: Cacio e Pepe, white beans, cannellini beans, Italian skillet, Parmesan cheese, Pecorino Romano, black pepper, toasted bread, vegetarian
