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White Beans Cacio e Pepe Style dish served in a bowl with cheese and pepper

White Beans Cacio e Pepe Style

A warm and comforting dish of creamy white beans with a peppery bite, ready in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 15 oz each white beans (such as cannellini or great northern), drained and rinsed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1 cup vegetable or chicken broth Use low-sodium broth to control salt.
  • 1 teaspoon freshly cracked black pepper (plus more for serving)
  • 1 cup Pecorino Romano cheese, freshly grated (plus more for serving) Freshly grated Pecorino melts best.
  • Salt to taste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving) Crusty bread soaks up the sauce.

Method
 

Cooking Instructions
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
  2. Add minced garlic and red pepper flakes; sauté for about 1 minute until fragrant and just turning golden.
  3. Stir in the drained white beans and toss for 2–3 minutes to pick up the garlicky oil and get slightly toasted.
  4. Pour in 1 cup broth and bring to a gentle simmer; cook for 5–7 minutes while the sauce reduces and thickens slightly.
  5. Season with 1 teaspoon freshly cracked black pepper and salt to taste while stirring.
  6. Remove from heat and stir in 1 cup grated Pecorino Romano until the sauce becomes silky; add more broth if too thick.
  7. Serve hot, garnished with parsley and a final grind of pepper.

Notes

For a cozy solo meal, spoon into toasted sourdough with extra Pecorino. Can be made ahead and reheated with a splash of broth to keep sauce creamy.