Recipe courtesy of David Rocco
Save Recipe Print
Total:
1 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.

Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.

Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Farmer's Pasta

Recipe courtesy of Giada De Laurentiis

Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Recipe courtesy of Wolfgang Puck

Pasta e Fagioli

Recipe courtesy of Food Network Kitchen

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Pasta e Fagioli

Recipe courtesy of Food Network Kitchen

Pasta e Fagioli

Recipe courtesy of Giada De Laurentiis

"16 Bean" Pasta e Fagioli

Recipe courtesy of Ina Garten

"16 Bean" Pasta E Fagioli

Recipe courtesy of Ina Garten

Pasta e Fagioli with Chickpeas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.