Description
Cacio E Pepe White Beans Skillet is a quick and flavorful Italian-inspired dish combining creamy cannellini beans with the classic cacio e pepe flavors of Parmesan, Pecorino Romano, and freshly ground black pepper. This comforting skillet recipe also features crispy toasted country bread for a delightful contrast in texture, making it perfect for an easy lunch or dinner.
Ingredients
Scale
For the Toasted Bread
- 4 Tbsp. extra-virgin olive oil, divided
- 4 thick-cut slices white country bread, divided
For the Bean Mixture
- 2 Tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, divided, plus more for serving
- 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
- 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, turning halfway through, until golden brown on both sides, about 3 to 4 minutes. Transfer the toasted bread to a plate. Repeat the process with the remaining 2 slices of bread and 2 tablespoons of olive oil. Wipe out the skillet afterwards.
- Sauté Butter and Pepper: In the same skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1/2 teaspoon of freshly ground black pepper and cook, stirring frequently, until fragrant, about 30 to 60 seconds.
- Simmer Beans with Cheese and Seasoning: Add 1/2 cup finely shredded Parmesan, 1/2 cup finely shredded Pecorino Romano, 1/2 teaspoon kosher salt, 1 can of drained cannellini beans, and 1/2 cup water to the skillet. Bring the mixture to a simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes.
- Finish the Bean Mixture: Fold in the remaining 1/2 teaspoon freshly ground black pepper and the second can of drained cannellini beans. Taste and adjust seasoning with additional salt if necessary.
- Serve: Divide the warm bean mixture among serving bowls. Top each serving with extra Parmesan cheese and an additional sprinkle of freshly ground black pepper. Serve with the toasted country bread on the side for dipping or scooping.
Notes
- For a creamier texture, lightly mash some of the beans while cooking.
- Use high-quality Parmesan and Pecorino Romano cheeses for the best flavor.
- To make it vegetarian, ensure the cheeses used do not contain animal rennet.
- Serve immediately for best taste and texture, but leftovers can be refrigerated and gently reheated.
- Black pepper is key to the signature flavor of this dish, so don’t skimp on it.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 20mg
