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White Beans Cacio e Pepe

Cozy, peppery comfort in minutes with creamy white beans, garlic, and Pecorino cheese, perfect for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.