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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Ellie Krieger

Cacio e Pepe

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Latest Stories