Recipe courtesy of David Rocco

Pasta E Fagioli

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 cloves garlic, finely chopped

1 small red onion, finely chopped

1 small carrot, finely chopped

1 small celery stalk, finely chopped

3 (ounces) pancetta, diced

3 fresh sage leaves

1 sprig fresh rosemary

Salt and freshly ground black pepper

2 cups cannellini beans

4 1/4 cups water

1/2 pound spaghetti

1/2 cup freshly grated Parmigiano Reggiano cheese

Fresh parsley, finely chopped

Directions

  1. 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.
  2. 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.
  3. 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.
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Pasta and Beans: Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli