FETTUCCINE WITH BEANS & PANCETTA
Put your glut of runner beans to good use in this speedy supper
Provided by Sara Buenfeld
Categories Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.
- When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.
- Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.29 milligram of sodium
PANCETTA AND WHITE BEAN PASTA
This sauce is for a pound of pasta. You can use angel hair or any other thin straight pasta which has been cut into thirds. A half cup of Parmesan cheese (grated) will be needed to top pasta after it's been sauced. Serves 6 Source: Unknown
Provided by Lynnda Cloutier
Categories Pasta
Time 15m
Number Of Ingredients 8
Steps:
- 1. Heat oil in large skillet or pan and cook pancetta, ham or bacon for about 4 minutes. Add onions and cook 3 minutes more; add garlic and cook a minute, but don't burn. Don't let pancetta, ham or bacon burn either. Add tomatoes and beans, salt and pepper and simmer til heated through.
- 2. Meanwhile, cook pasta in rapidly salted boiling water. When al dente, pour a cup of boiling water into sauce. Drain pasta well and transfer to large bowl or platter. Mix in bean and pancetta mixture, blending well. Top with some grated cheese, and pass the remaining cheese. Serve at once.
ITALIAN WHITE BEAN AND PANCETTA SOUP
This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
- Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
- Stir in minced parsley before serving, and sprinkle with grated cheese.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g
WHITE BEANS, PANCETTA, AND PASTA
This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a soup pot over medium-high heat. Add the EVOO and the pancetta. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs. Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
- Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente. Serve the very thick soup in shallow bowls with lots of cheese.
WHITE BEANS WITH PANCETTA AND SAGE
Provided by Tyler Florence
Categories main-dish
Time 11h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
- Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
- Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
- Return the pancetta and fried sage to the pan, stir everything together, and serve.
ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP
Steps:
- In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
- Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.
WILD MUSHROOM AND BUTTER BEAN PASTA
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use a mixture of pale oyster mushrooms, including royal trumpets. End-of-summer fresh shelling beans work well here, or any dried white bean, such as cannellini. The simple complementary flavors of olive oil, pancetta, garlic and rosemary are just right, mingling with lightly browned mushrooms and creamy beans. Make sure to keep the pasta firmly al dente. To get the best rosemary flavor, chop it at the last moment, and toss a rosemary sprig into the pot while the pasta is cooking.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
- Prepare a large pot of water for cooking pasta and bring to a boil.
- Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
- Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
- Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
- While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
- Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 5 grams, TransFat 0 grams
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