Creamy Spaghetti and Beans

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I've been making this recipe for about a year now. It's SO tasty! It's very easy to make. It's one of my husband's favorite meals. Thank you Rachael!

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The only thing I would recommend is breaking the spaghetti in half before you put it in to toast so you can move everything around the pan more easily as it is quite a big dish. Other than that I loved the flavors and textures of the beans and carrots and pancetta.

Has anyone tried this with whole wheat or whole grain pasta?

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I've made this recipe a couple times and each time I've made it, everyone raves about how good it is. I even made it for mu aunt who is a gourmet cook and also gluten intolerant. I substituted rice spaghetti and it was as good as made with angel hair. I too find the pasta a bit hard to work with in the pan, but that's not enough to make a big difference on if I make it or not.

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I was intrigued with the idea of adding a fluid to dry pasta a little at a time! The pasta absorbed the chicken stock beautifully and in addition to all the other wonderful ingredients---made for a wonderful and satisfying dinner. For those who had a tough time getting all the pasta to fit in the pan---just break it in half and if need be use two saute pans to cook up the whole pound of pasta. I myself, used 1/2 lbs. of pasta and had excellent results. The only substitution I made was bacon in place of pancetta---has more flavor!!! This recipe is definitely a keeper!!!!!!!Marsha,Mahopac, N.Y. 9-03-09

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I was admittedly a little disappointed with this recipe. I think I will try it again following some of the other reviewers' tips. I think it was a little too al dente for my taste, so a little extra stock could be a big help.

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I took the advice and doubled the beans. The only thing I might do different next time is add a little more liquid. When I reheated the leftovers in the microwave I added a little chix stock to loosen it up. This was WONDERFUL and my husband loves it!!! Would be great with shrimp mixed in!

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This recipe really does taste like pasta e fagiole - it's creamy, rich, and I will definitely make it again. My one big problem was that the dried pasta was difficult to maneuver in the pan, although I have a very large saute pan. It is stiff and hard in the beginning of the process, so I ended up with pasta and pieces of carrot all over the stove and floor. Next time I will break the pasta into sections to make my life easier!! Yummy, though...be sure to try this!!

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I've made this a couple of times, and both times it turned out great!! The second time I added spinach and sundried tomatoes and it turned out spectacular. I did find, the first time, that some of the spaghetti stuck to the bottom of the pan, I think because I didn't stir it enough, so if anyone is having trouble with it sticking together, it may be because you're not stirring it enough.

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I made this the same day that I watched the show. What can I say, it's superb! I love making Rachel's pasta dishes because they're quick but in the end the final product looks and tastes like it took all day. The first time I followed the directions exactly but used bacon and tonight I used the pancetta but waited a little longer to add the beans....SO GOOD! I had 3 guests for dinner and everyone raved over it, plus because of the quick cook time I wasn't tied down in the kitchen. This dish a keeper that I'll be making once a month. Thank's Rach!

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I just made this tonight, first time I've attempted a Rachel Ray recipe. Oh, my goodness, it was wonderful. I can't wait to make it again. I used a lot of the advice from other reviewers on here, like using thick-cut bacon instead of pancetta and waiting until the last minute to add the beans. Can't wait to eat the leftovers for lunch tomorrow! I'm already thinking of friends to whom I can recommend this recipe.