Description
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.
Add red pepper flakes for heat.
Reheat with added water to loosen the sauce.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 430
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg
