Cacio E Pepe White Beans Skillet Recipe

Introduction

Cacio E Pepe White Beans Skillet is a comforting and flavorful dish that transforms simple ingredients into a creamy, cheesy delight. Inspired by the classic Italian pasta, this version uses cannellini beans for a hearty and satisfying meal. Perfect for a quick dinner 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

1. Step 1: In a large skillet over medium-high heat, heat 2 Tbsp. 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 Tbsp. olive oil. Wipe out the skillet.
2. Step 2: In the same skillet over medium heat, melt the butter. Add 1/2 tsp. of freshly ground black pepper and cook, stirring frequently, until fragrant, about 30 to 60 seconds.
3. Step 3: Add Parmesan, Pecorino Romano, salt, one can of beans, and 1/2 cup water. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Continue to simmer, stirring occasionally, until the mixture slightly thickens, about 2 to 3 minutes.
4. Step 4: Fold in the remaining 1/2 tsp. black pepper and the remaining can of beans. Season with additional salt if needed.
5. 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

• Use crusty artisan bread or sourdough for extra flavor and texture with the toast.
• For a smoother texture, lightly mash some of the beans before folding in the rest.
• Add a splash of lemon juice for a bright, fresh finish.
• Substitute Pecorino Romano with Asiago or Grana Padano if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if it seems too thick. Toast fresh bread to serve alongside for best results.

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 fully before using. Using canned beans is a quicker and convenient option.

Is this dish vegetarian or vegan?

This recipe is vegetarian but not vegan due to the cheese and butter. To make it vegan, substitute butter with olive oil and use vegan cheese alternatives.

Cacio E Pepe White Beans Skillet Recipe

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★★★★★

4.9 from 88 reviews

Cacio E Pepe White Beans Skillet is a hearty and flavorful Italian-inspired dish combining creamy cannellini beans with a sharp cheese blend, fragrant black pepper, and crispy toasted country bread. This comforting skillet meal offers a delightful mix of textures and rich, savory flavors perfect for a cozy lunch or dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Toasted Bread:

• 4 Tbsp. extra-virgin olive oil, divided
• 4 thick-cut slices white country bread, divided

For Bean and Cheese Skillet:

• 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 but not rinsed, divided
• 1/2 cup water

Instructions

1. Toast the Bread: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add 2 slices of white country bread and cook, turning halfway through, until both sides are golden brown, approximately 3 to 4 minutes total. Transfer the toasted bread to a plate. Repeat this process with the remaining 2 slices of bread and oil. Once all bread is toasted, wipe out the skillet to prepare for the next step.
2. Melt Butter and Infuse Pepper: In the same skillet, reduce heat to medium and melt 2 tablespoons unsalted butter. Add 1/2 teaspoon freshly ground black pepper and cook while stirring frequently until the pepper becomes fragrant, about 30 to 60 seconds. This step enhances the pepper’s aroma and flavor in the dish.
3. Simmer Beans with Cheese: Add the finely shredded Parmesan and Pecorino Romano cheeses, 1/2 teaspoon kosher salt, 1 can of the drained cannellini beans, and 1/2 cup water to the skillet. Bring the mixture to a simmer over medium-high heat. Then lower the heat to medium-low and continue simmering, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes. This creates a creamy, cheesy bean sauce.
4. Finish the Bean Mixture: Stir in the remaining 1/2 teaspoon freshly ground black pepper and add the second can of drained cannellini beans. Taste the mixture and adjust seasoning with additional salt if needed. The pepper and salt balance enrich the overall flavor.
5. Serve: Divide the cheesy white bean mixture among serving bowls. Top each portion with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper to taste. Serve alongside or topped with the toasted white country bread for a complete, flavorful meal.

Notes

• Do not rinse the cannellini beans after draining to retain flavor and starch, which helps thicken the sauce.
• Use thick-cut country bread for optimal crunch and absorbency when toasted in olive oil.
• Adjust black pepper quantities according to your spice preference.
• For a smoother sauce, you can lightly mash some of the beans during simmering.
• Serve immediately to enjoy the contrast between creamy beans and crunchy bread.

Keywords: Cacio e Pepe, White Beans, Italian Skillet, Cannellini Beans, Comfort Food, Easy Weeknight Dinner, Vegetarian, Cheese, Black Pepper