Cacio E Pepe White Beans Skillet Recipe
Cacio E Pepe White Beans Skillet is a hearty and comforting Italian-inspired dish featuring creamy cannellini beans cooked with Parmesan and Pecorino Romano cheeses, flavored with freshly ground black pepper, and served with golden toasted country bread for dipping. This easy skillet recipe offers a rich, cheesy, and peppery profile, perfect for a satisfying vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Bread:
- 4 thick-cut slices white country bread, divided
- 4 tbsp. extra-virgin olive oil, divided
For the Bean Skillet:
- 2 (14.5-oz.) cans cannellini beans, drained, not rinsed, divided
- 2 tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, divided, plus more for serving
- 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. kosher salt (or more to taste)
- 1/2 c. water
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 halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer the toasted bread to a plate and repeat this process with the remaining 2 slices of bread using the remaining 2 tablespoons of olive oil. Once all bread is toasted, wipe out the skillet.
- Sauté Pepper in Butter: Reduce the heat to medium and melt 2 tablespoons of unsalted butter in the same skillet. Add 1/2 teaspoon of freshly ground black pepper and cook, stirring frequently, until fragrant, about 30 to 60 seconds.
- Simmer Beans with Cheese: To the skillet, add 1/2 cup finely shredded Parmesan, 1/2 cup finely shredded Pecorino Romano, 1/2 teaspoon kosher salt, one can of drained cannellini beans (do not rinse), 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 simmer, stirring occasionally, until the sauce slightly thickens, about 2 to 3 minutes.
- Incorporate Remaining Beans and Season: Fold in the remaining 1/2 teaspoon of freshly ground black pepper and the second can of drained cannellini beans. Season with additional salt if needed, and stir gently to combine.
- Serve: Divide the creamy white bean mixture among serving bowls. Top each bowl with extra grated Parmesan and a fresh grind of black pepper to taste. Serve immediately with the toasted country bread for dipping.
Notes
- Use good quality extra-virgin olive oil for the best flavor when toasting the bread.
- Do not rinse the canned beans; the liquid left on them adds to the sauce’s creaminess.
- Adjust the amount of black pepper according to your taste preference for the classic ‘cacio e pepe’ peppery kick.
- The toasted country bread is essential for soaking up the flavorful bean sauce, so be sure to toast it well.
- This dish is vegetarian but contains dairy; it’s not suitable for vegans.
Keywords: Cacio e Pepe, White Beans, Cannellini Beans, Italian, Skillet, Vegetarian, Cheese, Parmesan, Pecorino Romano, Black Pepper
