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Green Beans and Pancetta Pasta

Beans are an essential part of summer and they are versatile; they can be cooked, fried, roasted, steamed, blanched. Green beans do well in a salad, as a dressed-up side dish or in this Green Beans and Pancetta Pasta.

Green Bean and Pancetta Pasta with Romano Cheese

When you prepare a dish with bacon you’ll have bacon fat that you can incorporate back into your dish for an optimal and rich flavor. No butter of oil needed to prepare this dish.

Ingredients for Green Beans and Pancetta Pasta

Ingredients

Just 4 main ingredients for an incredible flavorful pasta. The cooking water will create a sauce with the grated Pecorino Romano; no cream needed.

How to make this Green Beans and Pancetta Pasta

  • Cook the pasta of your choice in salted water and cook until almost al dente. Then 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.
  • Cut the pancetta in tiny cubes and transfer them to a skillet and cook them on medium-high heat until crispy. Stir every now and then. When the pancetta has rendered most of its fat, spoon that fat off and keep for later.
Green beans with pancetta
  • Add the green beans to the pancetta and cook an additional 3-4 minutes. After these 3 minutes the beans are no longer raw, but are still snappy and crunchy are far from cooked thoroughly.
  • Add the drained pasta and 1 tablespoon of pancetta fat. Toss and allow the fat to coat the pasta.
  • Add 1/4 cup of grated cheese and 1/4 cup of pasta water. Stir and create a sauce. Add more pasta water if you think that is needed.
  • Season with salt and pepper.
  • Transfer pasta over 2 plates and garnish with slivers of pecorino romano cheese (optional).
Green Beans and Pancetta Pasta

Another summer pasta recipe: Cucumber Tomato and Ham Pasta.

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.
Prep Time10 mins
Cook Time20 mins
Servings: 2 people
Author: Marinka

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

  1. At this moment you can add 1 teaspoon of garlic paste or 1 minced garlic

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