Creamy Spaghetti and Beans

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As Rachael would say...Yum-O. Great flavors. I made it with whole wheat pasta. It could have been a bit creamier, but next time I will add more liquid at the end. This one is saved in my recipe box!

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I watched this last night and of course tried it immediately as it was a novel way to cook spaghetti for me. Well having read the reviews I cut the spaghetti half before putting in put..was still very difficult to manage and like quite a few others, I had a mess on the stove top and floor when stirring the pot. I did not want to cut it any smaller as didn't want noodles. I added the beans just before serving. The end result was very tasty...I did not put any salt in at all. It does thicken up very quickly though as it sits so if you like your pasta saucy, serve as soon as cooked. Was enough for 6-8

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This was my favorite recipe so far that I have tried from the food network. This is absolutely creamy and delicious. For those saying it is too starchy I think you did something wrong because mine turned out great. Not starchy at all. Just creamy and delicious. Not hard to make either. I will be making this over and over again. May cut the recipoe in half next time though because it was a lot.

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This dish was a lot easier than I thought it would be and my kids LOVED it.

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I didn't have either beans or pancetta so I made the dish without and thought it was really good.

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YA THE SPAGHETTI WAS BURED. IT WAS A OKAY DISH.

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The first time I made this recipe, it had good flavor but the consistency was way too thick and pasty. So after several more tries, I think I've finally tweaked the recipe enough! First, don't use a skillet, use a stock pot. Using a skillet results in a colossal mess on your cooktop! Also, using a stock pot means you only have to break your spaghetti in half to get it all to fit. Next, the ingredients needed tweaking, the first go-around was WAY too salty, so I use low-sodium chicken broth, unsalted butter, omit the wine, and don't add any additional salt. I also exchanged the pancetta with regular thick cut bacon. I also use 5 carrots instead of 2 (it adds a tiny extra bit of sweetness that balances the savory and whole wheat spaghetti. The recipe doesn't get as creamy with the whole wheat spaghetti, but it stays nicely al dente. Lastly, I wait until the last fleeting moment to add the beans, because they get mushy really quickly. I know it sounds like a lot of tweaks to make a recipe work, but this recipe had such good flavor to start with and has now become one of our favorites!

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It looked great when she made it but then I read the reviews and was a little nervous that it wouldn't be that good. Seems like some of the other reviewers don't know much about cooking...but this was so delicious and very easy to make. I made a couple of changes though because I like my onions carmelized...so I added them to the pan after the pancetta had rendered along with the garlic...there was enough liquid from the fat of the pancetta. Then I added the carrots and let them cook till they were softened. Then, I broke the spaghetti in half and toasted it for quite a while in the pancetta, onion, garlic, carrot mixture, which looks and smells awesome by the way. I was careful to salt at every step. Then just started to add the stock till it was done. I used 2 quartes of stock...surprised actually that it took that much but it did and no problem...not at all soupy. Very creamy just like she said it would be and the flavor was very rich and nutty. I added the beans at the end. Anyway, very different and very sophisticated flavor...felt like I was in Tuscany.

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I made this recipe with three changes - used regular bacon rather than pancetta (@ $20lb I wasn't going to buy it without knowing if we liked this dish, I used frozen sweet peas rather than white beans and I used angel hair pasta rather than regular spaghetti. With the angel hair, I only used 4 cups of chicken stock and it only took 20 minutes to cook on an electric range on medium heat. I honestly couldn't believe how creamy it is. My pre-teen daughter doesn't like bacon but liked the way this smelled and ate two helpings. Also, I broke the angel hair in to small pieces (8. I started with breaking the first handful into fourths but it was messy trying to mix it with the onions, etc. in a 14" skillet. So, I broke it into eighths and had no trouble at all. This was so easy, so very tasty and filling it will definitely become a staple in our household. Thanks Rach!!!

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I have been wanting to try this for a while, and I finally made it last night. Like many, I had trouble keeping my noodles in my pan at first, and I actually ended up transferring the mixture to a soup pot. Once I did that, it was an easy meal to prepare. My husband and I were very impressed with this meal. The vegetables were perfectly cooked, and while we could really taste the chicken stock, it was in no way overwhelming. I will say that we used a low sodium chicken stock. We are really enjoying the leftovers today, and we look forward to making this again soon.