Recipe courtesy of Rachael Ray

Creamy Spaghetti and Beans

Getting reviews...
Risotto meets pasta e fagioli in this Tuscan classic.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
  2. Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
Claire Robinson

Creamy 'Shrooms Pasta

20m Easy 95%
CLASS
17m Easy 99%
CLASS
17m Intermediate 99%
CLASS
23m Easy 100%
CLASS
33m Easy 100%
CLASS
15m Easy 98%
CLASS
29m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages