Cacio e pepe beans 

Cacio e pepe beans 

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  • 4
  • Easy
  • 5 minutes
  • 20 minutes


  • 1 t freshly ground black pepper
  • 410 g can butter beans in brine
  • 2 T butter
  • 100 g Parmigiano Reggiano, grated
  • extra virgin olive oil, for drizzling

Cooking Instructions

1 Toast the black pepper in a pan for 2–3 minutes, or until fragrant. Once toasted, add the beans including the brine and bring to light simmer.

2 Once the bean brine has thickened and resembles heavy cream coating the beans, add the butter and remove from the heat.

3 Stir in the Parmigiano Reggiano and serve with more black pepper and a drizzle of olive oil.

Find more cheese recipes here. 

Photography: Jan Ras 
Videography: Romy Wilson 
Production: Abigail Donnelly
Food assistant: Cheri Kustner

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisanal cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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