The pancetta renders slowly in a dry skillet until the cubes are crispy and most of the fat has released. Most of that fat gets spooned off and reserved; one tablespoon goes back in to coat the pasta when it joins the pan. The green beans go in with the pancetta for a few minutes after blanching, just long enough to lose their raw edge while staying snappy and bright. The pasta water and Pecorino Romano create a sauce that clings to everything in the pan without any additional fat or flour needed to hold it together.
This is a summer pasta, because that is when green beans are at their best and worth the small ceremony of blanching in salted water and cooling in ice to keep their color. Two plates, thirty minutes, and the kind of bowl that makes pasta from four ingredients feel like a deliberate choice rather than a pantry emergency.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – e.g. Gemelli Pasta
- Green beans
- Pancetta – or bacon
- Pecorino Romano cheese
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
- Step 1 – 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.
- Step 2 – Blanch the green beans in water with salt for 2-3 minutes, then cool them down in a bath of ice water.
Step 3 – Cut the pancetta in tiny cubes, 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.
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.
- Step 4 – Add the drained pasta and 1 tablespoon of pancetta fat. Toss and allow the fat to coat the pasta.
- Step 5 – 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.
- Step 6 – Season with salt and pepper.
- Step 7 – Transfer pasta over 2 plates and garnish with slivers of Pecorino romano cheese (optional).
Other Summer Pastas to Try
Green Beans and Pancetta Pasta
Pin Recipe FacebookIngredients
- 4 ounces pasta
- 8 ounces green beans
- 3 ounces pancetta
- 1/4 cup grated Pecorino Romano Cheese
- salt and pepper
- slivers Pecorino Romano Cheese, optional
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 1)
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.