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 garnish; 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

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Introduction

Cacio E Pepe White Beans Skillet is a comforting twist on the classic Italian pasta dish, featuring creamy cannellini beans cooked with Parmesan, Pecorino Romano, and a peppery butter sauce. This simple, hearty recipe is perfect for a quick weeknight meal or a satisfying snack.

A close-up view of a stainless steel pan filled with creamy white beans in a light beige sauce, sprinkled with finely grated white cheese and specks of black pepper. A wooden spoon rests inside the pan on the right side, scooping some beans. To the top left, a small wooden bowl holds more grated cheese and a chunk of hard cheese. Near the bowl is a piece of golden-brown toasted bread with a crunchy texture. On the bottom left, a small white plate contains a mix of crushed black pepper and salt. All items are placed on a clean white marbled surface. 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 cup finely shredded Parmesan (about 1 oz.), plus more for serving
1/2 cup finely shredded Pecorino Romano (about 1 oz.)
1/2 tsp. kosher salt (or more to taste)
2 (14.5-oz.) cans cannellini beans, drained, not rinsed, divided

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 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 and repeat with the remaining bread and oil. Wipe out the skillet.
Step 2: In the same skillet over medium heat, melt the butter. Add 1/2 teaspoon of black pepper and cook, stirring frequently, until fragrant, about 30 to 60 seconds.
Step 3: Stir in Parmesan, Pecorino Romano, salt, 1 can of beans, and 1/2 cup water. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and cook, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
Step 4: Fold in the remaining 1/2 teaspoon of pepper and the second can of beans. Taste and season with additional salt if needed.
Step 5: Divide the bean mixture among bowls. Top each serving with extra Parmesan and a sprinkle of black pepper. Serve warm with the toasted bread for dipping.

Tips & Variations

For extra creaminess, mash some of the beans before adding the second can to the skillet.
Use freshly cracked black pepper for the best aroma and flavor.
Swap the white country bread for a crusty sourdough or baguette for a different texture.
Add a squeeze of lemon juice to brighten the flavors just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of water if the mixture is too thick. Toast fresh bread before serving again for the best experience.

How to Serve

A round white plate shows a dish of creamy white beans in a light beige sauce, with some black pepper sprinkled on top. The beans are soft and plump, covering most of the plate's surface. A piece of toasted golden-brown bread with a crunchy texture is placed on the right side of the plate, partially resting on the beans. A silver spoon, holding some beans and sauce, lies on the left side of the plate, angled slightly toward the center. The plate sits on a white marbled surface with faint grey veins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, you can substitute cannellini beans with other white beans like Great Northern or navy beans. Just make sure to drain but not rinse them to retain the flavorful liquid.

Is this dish gluten-free?

The bean mixture itself is gluten-free, but the recipe includes white country bread for serving. To make the dish fully gluten-free, use gluten-free bread or skip the bread altogether.