I love this recipe because it gives me all the comforting flavors of traditional cacio e pepe without boiling pasta or prepping much at all. I appreciate how quickly everything comes together, and I enjoy serving it with crusty bread to soak up every bit of the creamy peppery sauce. It’s a simple pantry-friendly dinner that tastes far more indulgent than the work required.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I heat 2 tablespoons of oil in a large skillet over medium-high heat. I toast 2 slices of bread, turning halfway, until golden brown, about 3 to 4 minutes. I set them aside and repeat with the remaining bread and oil. I wipe out the skillet.
In the same skillet over medium heat, I melt the butter. I add 1/2 teaspoon pepper and cook until fragrant, 30 to 60 seconds.
I add the Parmesan, Pecorino Romano, salt, 1 can of beans, and 1/2 cup water. I bring everything to a simmer, then reduce the heat and simmer until slightly thickened, 2 to 3 minutes.
I fold in the remaining 1/2 teaspoon pepper and the second can of beans, adjusting the salt if needed.
I divide the bean mixture among bowls and top with extra Parmesan and pepper.
I sometimes add a squeeze of lemon to brighten the sauce or stir in fresh herbs like parsley for a fresh finish. When I want extra heat, I add crushed red pepper flakes with the black pepper. I’ve also swapped cannellini beans for great northern beans with great results. If I’m craving greens, I fold in baby spinach during the final minute of cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Before reheating, I add a splash or two of water because the sauce thickens considerably as it sits. I reheat gently on the stovetop or in the microwave, adding more water as needed to loosen the sauce.
FAQs
Can I use different beans?
Yes, great northern or navy beans also work well.
Should I rinse the beans?
No, I simply drain them so the starchy liquid helps thicken the sauce.
Can I use pre-grated cheese?
I prefer finely grated fresh cheese because it melts more smoothly, but pre-grated can work.
What bread works best for serving?
I like a thick-cut country loaf, but sourdough or ciabatta are great too.
Can I make this dish ahead?
It’s best fresh, but leftovers reheat well with added water.
How can I make the sauce creamier?
I simmer it a little longer or add an extra spoonful of Pecorino Romano.
Can I add vegetables?
Yes, spinach, kale, or roasted broccoli make great additions.
Is this dish spicy?
It’s pepper-forward but not spicy; I can add red pepper flakes for heat.
Can I double the recipe?
Yes, I use a larger skillet to avoid overcrowding.
How do I prevent the cheese from clumping?
I keep the heat moderate and stir continuously while the cheese melts.
Conclusion
I love how this cacio e pepe white beans skillet transforms simple pantry staples into a creamy, comforting meal in minutes. With its bold peppery flavor, luscious sauce, and irresistible toasted bread, it’s a dish I come back to anytime I want something easy, hearty, and delicious.
A quick, creamy, peppery cacio e pepe white beans skillet made with pantry staples. Rich, comforting, and ready in minutes—perfect for an easy weeknight dinner served with toasted country bread.
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 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 but not rinsed, divided
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toast 2 slices of bread, turning halfway, until golden brown, 3–4 minutes. Repeat with remaining bread and oil. Wipe out the skillet.
In the same skillet over medium heat, melt the butter. Add 1/2 teaspoon black pepper and cook until fragrant, 30–60 seconds.
Add Parmesan, Pecorino Romano, salt, 1 can of beans, and 1/2 cup water. Bring to a simmer, then reduce heat and cook 2–3 minutes until slightly thickened.
Fold in the remaining 1/2 teaspoon pepper and the second can of beans. Adjust salt as needed.
Divide among bowls and top with additional Parmesan and black pepper. Serve with toasted bread.
Notes
Add a squeeze of lemon or fresh herbs for brightness.
Use great northern or navy beans as substitutes.
Stir in spinach or greens during the last minute of cooking.
