Cacio e Pepe White Beans
This Cacio e Pepe white beans recipe offers a quick, creamy, and protein-packed twist on the classic Italian dish. With fiber-rich white beans replacing pasta, it delivers comfort and nutrition in a single skillet. Perfect for those seeking a satisfying, gluten-free meal, this easy Cacio e Pepe recipe is sure to become your go-to Cacio e Pepe pasta alternative.
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. (or more) kosher salt
- 2 (14.5-oz.) cans cannellini beans, drained, not rinsed, divided
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 slices of bread, cooking until golden brown on both sides (about 3-4 minutes). Repeat with remaining bread slices and olive oil. Set aside and wipe out the skillet.
- In the same skillet, melt the butter over medium heat. Stir in 1/2 teaspoon of black pepper and cook for 30-60 seconds until fragrant.
- Mix in the Parmesan, Pecorino, 1/2 teaspoon of salt, 1 can of beans, and 1/2 cup of water. Bring to a simmer over medium-high heat, then reduce to medium-low, stirring occasionally for 2-3 minutes until thickened.
- Fold in the remaining cannellini beans and another 1/2 teaspoon of black pepper. Adjust seasoning with additional salt if needed.
- Divide the creamy bean mixture into bowls, garnish with extra Parmesan, and add a final sprinkle of black pepper for that authentic Cacio e Pepe kick.