Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Cacio e Pepe Beans
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 9 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 40 mg
- Sodium
- 451 mg
Creamy butter beans, nutty browned butter and sharp Italian cheeses come together in this comforting side dish that feels both rustic and elegant. Toasted peppercorns add a warm, aromatic bite, while crispy sage brings earthy flavor and texture to every spoonful. The combination of Parmigiano-Reggiano and Pecorino Romano melts into the beans, creating a rich, velvety finish. This Cacio e Pepe take on beans makes the most perfect side dish.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 9 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 40 mg
- Sodium
- 451 mg
Ingredients
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Directions
- Heat the oil and 2 tablespoons of the butter in a medium braiser over medium-low heat. When the butter is melted, add the shallots, season with salt and cook until translucent, about 5 minutes.
- Meanwhile, add the peppercorns to a small skillet over medium heat and toast for about 3 minutes. Transfer to a sheet of parchment, wrap into an envelope so the peppercorns do not escape and then smash with a meat mallet. (You can also use a rolling pin or the back of a pan.)
- Add the crushed peppercorns to the braiser along with the beans and their liquid. Bring to a rapid simmer, lower the heat to medium and cook until thickened, about 5 minutes.
- Meanwhile add the sage leaves and remaining 2 tablespoons butter to a small skillet. Cook over medium heat until the butter browns, 3 to 4 minutes. Remove the sage leaves to a paper towel-lined plate.
- Stir the Parmigiano-Reggiano and Pecorino Romano into the beans. Taste and season with salt, if needed. Transfer to a warm serving bowl. Drizzle the browned butter all over and garnish with the fried sage leaves.
