Green Beans and Pancetta Pasta
Beans are an essential part of summer and they are versatile enough that they can be cooked, bakes, fried, roasted steamed, poached. Green beans do well in a salad, as a dressed up side dish or in this Green Beans and Pancetta Pasta.
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Servings: 2 people
Ingredients
- 4 ounces pasta
- 8 ounces green beans
- 3 ounces pancetta
- 1/4 cup grated Pecorino Romano Cheese
- slivers Pecorino Romano Cheese
- salt and pepper
Instructions
- Cook the pasta of your choice in salted water and cook until almost al dente. You can also follow the cooking time on the packaging and lessen it with 1 minute. Drain the pasta and reserve 1 cup of pasta water.
- Blanch the green beans in water with salt for 2-3 minutes, then cool them down in a bath of ice water. This will cook the beans just a little bit, while keeping a bright green color.
- Cut the pancetta in tiny cubes and transfer them to a skillet. Cook the pancetta or bacon if you prefer on medium-high heat until crispy. Stir every now and then, to avoid burning and rendering most of the fat. Spoon as much fat out of the skillet and reserve 1 tablespoon for later.
- Add the green beans to the pancetta and cook an additional 3-4 minutes. NOTE !
- Add the drained pasta and the reserved pancetta fat. Toss to coat the pasta.
- Add 1/4 cup of grated cheese and 1/4 cup of pasta water. Stir to create a sauce.
- Season with salt and pepper, add more pasta water if needed.
- Transfer pasta over 2 plates and garnish with slivers of pecorino romano cheese (optional).
Notes
- At this moment you can add 1 teaspoon of garlic paste or 1 minced garlic
Nutrition
Calories: 471kcal | Carbohydrates: 51g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Sodium: 442mg | Fiber: 5g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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