A New Dinner Favorite: Cacio e Pepe Broccolini with White Beans and Burrata

 By: The Food Hunter

I recently tried a new recipe that I found on Food & Wine and it instantly earned a permanent spot in my weekly dinner rotation: Cacio e Pepe Broccolini with Crispy White Beans and Burrata. It’s everything I want in a meal—simple, comforting, full of texture, and surprisingly elegant.

The broccolini is has just the right bite, sautéed until vibrant green and lightly charred. Tossed in a peppery, cheesy coating inspired by the classic Cacio e Pepe pasta, it brings that cozy, familiar flavor, but with a fresh twist. The real magic, though, comes from the creamy burrata that melts slightly into everything, adding richness and tying it all together. It’s a meal that feels indulgent without being heavy, and it comes together fast enough for a weeknight but feels special enough for guests.

If you're looking to shake up your meal routine with something nourishing and seriously delicious, I can't recommend this dish enough. It's elevated comfort food.

Cacio e Pepe Broccolini with White Beans and Burrata

2 bunches fresh Broccolini, trimmed
extra-virgin olive oil
1 teaspoon fine sea salt, divided
2 (15.5-ounce) cans cannellini beans, drained, rinsed, and patted dry
1 garlic clove, finely chopped
1/4 cup chopped fresh flat-leaf parsley
8 ounces burrata cheese
1 1/2 ounces pecorino Romano cheese, grated
1 teaspoon black pepper

Heat a large skillet over medium-high until very hot. Toss together Broccolini and some oil in a large bowl until coated. Add half of Broccolini to skillet, and spread in an even layer. Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Toss Broccolini with 3/4 teaspoon salt. 


Carefully wipe skillet clean, and return to heat over medium-high. Add 2 tablespoons oil; swirl to coat. Add half of the beans; spread in an even layer. Cook, undisturbed, until outer skins of beans begin to peel back, crisp, and brown slightly, about 1 minute and 30 seconds. Add garlic, stir, and cook, undisturbed, until fragrant, 15 to 30 seconds. Transfer mixture to bowl with Broccolini. Repeat procedure with remaining 2 tablespoons oil and remaining beans. 


Gently toss Broccolini and beans with parsley and season with salt and black pepper. Arrange burrata in center of serving bowl, and surround with Broccolini and beans mixture. Sprinkle with pecorino Romano and cracked black pepper. Drizzle with oil, and serve.