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Pasta with Pancetta and White Beans

Pasta with Pancetta and White Beans

Total hearty comfort food in the form of pasta simmered in a combo of sautéed pancetta, onions, tomatoes and stock. Using canned white beans to add to the end, ensures that this meal comes together quickly for those busy days.

Course Main Course
Cuisine North American
Keyword pancetta, white beans
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 4 oz package of pancetta, diced bite size, (115 grams)
  • 1 cup chopped yellow onion
  • 2 cloves garlic minced, my own addition
  • 1 28 oz diced tomatoes, (796 ml)
  • 1 lb package of penne casarecce or gemelli etc, (450 grams)
  • 2 cups chicken broth
  • 2 tbsp fresh rosemary chopped
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked chilli pepper
  • 1 15 oz can cannellini beans or great white northern, or navy beans (398 ml)
  • 1/2 cup freshly grated parmesan cheese plus more for serving.
  • Freshly chopped parsley for garnish

Instructions

  1. In a Dutch oven, heat oil over medium heat. Add the pancetta and cook until golden and crisp, about 5 minutes or so.
  2. Remove the pancetta with a slotted spoon to a plate.
  3. Add the onion and cook for 2 minutes. Add the garlic and cook another 2 minutes, stirring occasionally.
  4. Add the tomatoes, pasta, broth, rosemary, salt and chilli pepper, and bring everything to a simmer.
  5. Cook, stirring occasionally, until pasta is al dente, about 12 minutes.
  6. Add the beans and cook for one minutes to warm the beans.
  7. Remove the pot from the heat. Add the parmesan and reserved pancetta, and gently fold through.
  8. Serve immediately, garnishing with a scattering of parsley, with extra parmesan and chilli flakes or oil on the side.

  9. See Blog Post for more details and suggestions

Recipe Notes

Sometimes this type of dish may feel a little thick or heavy. You can cut through this and brighten it up two ways: use chopped olives or capers, or add a splash of red wine (or red wine vinegar). In either case it is brine or acid that will add the perfect balance and contrast, cutting through the creaminess of the beans and pasta. The original recipe says that this feeds four. I found that it was enough for six. So if you do have leftovers, place in a sealed container in the fridge. It can easily be warmed up, adding a touch of stock, water and splash of red wine vinegar, to thin it out again. Original recipe from the Winter 2019 issue of Cook, Real Food Everyday.