Ingredients
Equipment
Method
Phase 1: Prepare the Cacio e Pepe Base Components
- Grate your Parmigiano Reggiano and Pecorino Romano precisely by weight using a kitchen scale. Grate both cheeses as finely as possible with a microplane or your finest grater to ensure a smooth, lump-free sauce.
- In a small, dry skillet or saucepan, gently toast your black peppercorns over medium-low heat for 1-2 minutes, stirring constantly, until incredibly fragrant. Remove immediately from heat and let cool slightly to transform the pepper's flavor into a rich, deep 'pepe'.
- In a small saucepan, combine 1 Tbsp of cornstarch with 2/3 cup of cold water, mixing with your fingers to ensure a lump-free slurry. Stir in 1/2 teaspoon of white miso paste until fully dissolved. Place over low heat and gently whisk or stir until the mixture just begins to turn into a light gel. Remove immediately from heat; do not boil.
Phase 2: Blend the Cacio e Pepe Sauce Base
- Carefully transfer the finely grated cheeses, 1 Tbsp of virgin olive oil, and the cooled toasted black peppercorns into a blender. Pour in the slightly cooled cornstarch-miso gel. Blend until you achieve a wonderfully thick and creamy paste. This is your Cacio e Pepe sauce base, which can be stored in an airtight container in the fridge for up to a week.
Phase 3: Infuse the White Beans
- Open your can of white kidney beans and, without draining, pour the entire contents (beans and liquid) into a medium pot. Add the remaining 1 Tbsp of olive oil, the stalk of rosemary, and the lightly smashed garlic clove. Heat over medium heat until the liquid just begins to simmer, then reduce heat to low. Let the beans gently infuse for 5 to 10 minutes until thoroughly heated and aromatic.
Phase 4: Assemble the Creamy Skillet
- In a sauté pan, ladle in about two ladles full of the thick, starchy liquid from your simmering beans. Add 4 to 6 tablespoons of your prepared Cacio e Pepe sauce base. Start with 4 tablespoons, gently heating and stirring to combine with the bean liquid to create a creamy sauce. Taste and add more base if desired. Keep the heat gentle and low. Add 1-2 tablespoons of water to thin the sauce to your desired consistency.
- Carefully remove the rosemary stalk and garlic clove from your infused beans. Using a slotted spoon, gently transfer the hot beans into the sauté pan with your creamy sauce. Gently stir the beans, ensuring every bean is beautifully coated.
Phase 5: Serve and Enjoy!
- Pour your luscious Cacio E Pepe White Beans Skillet into a shallow bowl. Finish with a generous grinding of fresh black pepper and a dusting of finely grated Pecorino Romano or Parmigiano Reggiano. Serve immediately.
Nutrition
Notes
For the smoothest sauce, grate both cheeses as finely as possible using a microplane. The amount of black pepper is truly up to your personal preference; if you love a fiery kick, add more, but start with the recommended amount and adjust for your desired heat level. The canning liquid from the beans is crucial for sauce emulsification. Cornstarch is our magic stabilizer, preventing stringiness. Don't skip toasting the peppercorns or adding miso for the best flavor. Always measure cheese by weight for consistent results. Avoid overheating the cheese base as this causes stringy or clumpy sauce. Ensure beans are hot when added to the sauce to maintain temperature. Leftovers can be stored in an airtight container for 2-3 days in the refrigerator. Reheat gently in a non-stick skillet over very low heat with a splash of water or bean liquid, stirring constantly. Avoid microwaving. The Cacio e Pepe sauce base can be made ahead and stored for up to a week. Nutrition information is estimated based on common ingredients and serving sizes and may vary.