Risotto meets pasta e fagioli in this Tuscan classic.
Recipe courtesy of Rachael Ray
Save Recipe Print
Creamy Spaghetti and Beans
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Caesar Spaghetti

Recipe courtesy of Rachael Ray

Spaghetti all' Elsa

Recipe courtesy of Elsa Scuderi|Rachael Ray

iHungry Spaghetti Tacos

Recipe courtesy of Food Network

Veg-Head Three-Bean Chili

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories