Description
Cacio E Pepe White Beans Skillet is a comforting and flavorful Italian-inspired dish combining creamy cannellini beans with sharp Parmesan and Pecorino Romano cheeses, fragrant black pepper, and toasted country bread. This skillet recipe offers a deliciously simple way to enjoy hearty beans with a rich, cheesy sauce and crispy bread, perfect for a satisfying vegetarian meal or side dish.
Ingredients
Scale
For the Bread
- 4 tbsp. extra-virgin olive oil, divided
- 4 thick-cut slices white country bread, divided
For the Bean Skillet
- 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
Instructions
- Toast the Bread: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add 2 slices of the thick-cut white country bread and cook, flipping halfway through, until each side is golden brown and crisp, about 3 to 4 minutes total. Remove the toasted bread to a plate. Repeat this process with the remaining 2 slices using the other 2 tablespoons of olive oil. Once done, wipe out the skillet to prepare it for the next step.
- Prepare the Flavored Butter: Heat the same skillet over medium heat. Melt 2 tablespoons of unsalted butter in the skillet. Add 1/2 teaspoon of freshly ground black pepper and cook, stirring frequently, until the pepper is fragrant, about 30 to 60 seconds. This infuses the butter with pepper’s warm, spicy aroma.
- Make the Cheese and Bean Sauce: To the skillet with the butter and pepper, add the finely shredded Parmesan and Pecorino Romano cheeses, 1/2 teaspoon of kosher salt, one can of drained cannellini beans, and 1/2 cup of water. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and continue to cook, stirring occasionally, until the sauce thickens slightly and becomes creamy, about 2 to 3 minutes.
- Finish the Bean Mixture: Fold in the remaining 1/2 teaspoon of freshly ground black pepper and the second can of cannellini beans. Stir gently to combine. Taste the mixture and adjust seasoning with additional salt if necessary.
- Serve: Divide the creamy bean mixture evenly among serving bowls. Top each with extra grated Parmesan cheese and season with additional freshly ground black pepper to taste. Serve immediately alongside the toasted slices of country bread for dipping and scooping.
Notes
- Use thick-cut country bread for the best texture and to prevent it from getting soggy quickly.
- Do not rinse the canned beans to retain some of their starchy liquid, which helps thicken the sauce.
- Adjust the amount of black pepper depending on your spice preference, but don’t skip it as it’s key to the cacio e pepe flavor.
- For added creaminess, you can stir in a splash of extra-virgin olive oil or a small knob of butter at the end if desired.
- This dish is best enjoyed fresh, but leftovers can be stored covered in the refrigerator for up to 2 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e Pepe, White Beans, Cannellini Beans, Italian Skillet, Vegetarian, Parmesan, Pecorino Romano, Toasted Bread, Easy Dinner
