White Beans Cacio e Pepe Style

Introduction

The kitchen smells like toasted garlic and warm Pecorino, and my spoon scrapes the skillet as steam curls up—this is the moment I love. Right away, the peppery tang and creamy beans tell you this is simple comfort: White Beans Cacio e Pepe Style is all about big flavor with little fuss. This always takes me back to Sunday dinners. If you want to know more about who’s sharing this, see About Chef Serge.

Why You’ll Love This

• Quick: on the table in about 20–25 minutes.
• Budget-friendly: pantry beans + a handful of cheese.
• Cozy and satisfying: pepper-forward, creamy texture.
• Kid-friendly with less pepper if you omit flakes.
• Makes a great weeknight main or side, like a warm hug.

Also, if you like quick comfort recipes, I sometimes reach for a sweet finish like the 3-Ingredient Oreo Fudge recipe for dessert.

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes
• Skill level: Easy
• Taste: Savory, peppery, slightly salty

You’ll feel confident making this—follow the steps and watch the sauce come together.

Ingredients You’ll Need

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 cup vegetable or chicken broth
• 1 teaspoon freshly cracked black pepper (plus more for serving)
• 1 cup Pecorino Romano cheese, freshly grated (plus more for serving)
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Chef notes:

• Fresh garlic = bigger flavor.
• Use freshly grated Pecorino for best melt.
• Broth controls sauce richness.

If you want a crispy side, try my take on Amish Onion Fritters.

How to Make It

1. First, heat the olive oil in a large skillet over medium heat until it shimmers.
2. Then add minced garlic and red pepper flakes; sauté for about 1 minute until fragrant but not browned—listen for a soft sizzle.
3. Next, add the drained white beans and stir. Cook 2–3 minutes so the beans pick up the garlic oil and start to warm through; you want the edges to get a little toasted.
4. Meanwhile, pour in the broth and bring the pan to a gentle simmer. Stir occasionally for 5–7 minutes as the liquid reduces and the beans soften further. You’ll see the broth thin and then begin to thicken slightly.
5. After that, add the freshly cracked black pepper and a pinch of salt; taste and adjust. The pepper should sing—bold but not harsh.
6. Finally, remove the skillet from heat and stir in the grated Pecorino until it melts into a creamy coating. The sauce will cling to the beans; that’s done.
7. Spoon into a warm bowl, top with extra Pecorino and another crack of pepper, and scatter chopped parsley. Serve with slices of crusty bread for dipping.

For a quick crisp finish, I sometimes follow a frying reminder from my Amazing Egg Rolls notes when I want crunchy crouton-like bites.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-grated Pecorino only in a pinch; fresh grating melts better.
2. Common mistake + fix: If cheese clumps, remove from heat and stir vigorously with a splash more broth to loosen.
3. Simple variation: Stir in lemon zest or thyme for a fresh twist.

Serving Ideas

• Weeknight dinner: Ladle over toasted bread with a green salad.
• Brunch: Serve with a fried egg on top for richness.
• Holiday side: Add to the spread instead of plain beans.
• Garnish ideas: Extra Pecorino, parsley, or a drizzle of good olive oil.
• Pair it: Try with roasted vegetables or a roast chicken.

For a heartier pairing, consider adding slices of Alice Springs Chicken alongside.

Storing & Leftovers

• Fridge: Keeps well in a sealed container for 3–4 days.
• Freezer: Not ideal—cheese changes texture, but you can freeze for up to 1 month if needed.
• Reheat: Warm gently over low heat with a splash of broth to revive creaminess.
  Leftover idea: Turn it into a warm bean sandwich with baby greens and extra cheese.

White Beans Cacio e Pepe

Cozy, peppery comfort in minutes with creamy white beans, garlic, and Pecorino cheese, perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cans white beans (cannellini or great northern), drained and rinsed Each can is 15 oz.
• 2 tablespoons olive oil
• 2 cloves garlic, minced Fresh garlic for bigger flavor.
• 1 teaspoon red pepper flakes (optional, for heat) Omit for less spice.
• 1 cup vegetable or chicken broth Controls sauce richness.
• 1 teaspoon freshly cracked black pepper (plus more for serving) Adjust to taste.
• 1 cup Pecorino Romano cheese, freshly grated (plus more for serving) Use freshly grated for best melt.
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Method

 

Preparation

1. Heat the 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 but not browned.
3. Add the drained white beans and stir. Cook for 2–3 minutes to warm through and slightly toast the edges.
4. Pour in the broth and bring to a gentle simmer. Stir occasionally for 5–7 minutes as the liquid reduces and the beans soften.
5. Add freshly cracked black pepper and a pinch of salt; taste and adjust seasoning.
6. Remove from heat and stir in the grated Pecorino until melted and creamy.
7. Serve in a warm bowl topped with extra Pecorino, another crack of pepper, and chopped parsley.

Notes

For a crispy side, try adding crouton-like bites. Use fresh herbs like lemon zest or thyme for variation. Store leftovers in a sealed container for 3-4 days. Reheat gently with a splash of broth.

FAQs

Q: Can I make this ahead?
A: Yes. Make through the simmer step, then cool and refrigerate; add cheese and reheat gently before serving.

Q: What can I substitute for Pecorino?
A: Parmesan works in a pinch, though Pecorino gives a sharper, saltier bite.

Q: How do I know it’s done?
A: The broth should reduce and cling to beans, and the cheese should melt into a creamy coating—then it’s ready.

Q: Can I freeze White Beans Cacio e Pepe Style?
A: You can freeze, but texture softens; freeze without cheese, then add fresh Pecorino when reheating.

Final Thoughts

I love how this recipe turns two cans of beans into something that feels special. Also, it’s forgiving, so tweak the pepper and cheese to your taste and make it yours. Promise me you’ll try it with crusty bread and a generous crack of pepper—White Beans Cacio e Pepe Style.

Conclusion

For another quick, creamy spin on cacio e pepe with beans, see Cacio e Pepe Creamy Beans (4 Ingredients, 20 Minutes). Or explore a bean-forward version at Cacio e Pepe Beans – Bold Bean Co.