Recipe courtesy of David Rocco
Pasta E Fagioli
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 852
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 110
- Dietary Fiber
- 19
- Sugar
- 5
- Protein
- 41
- Cholesterol
- 27
- Sodium
- 1179
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 30 min
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
- 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.