ITALIAN WHITE BEAN AND PANCETTA SOUP
This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
- Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
- Stir in minced parsley before serving, and sprinkle with grated cheese.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g
FETTUCCINE WITH BEANS & PANCETTA
Put your glut of runner beans to good use in this speedy supper
Provided by Sara Buenfeld
Categories Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.
- When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.
- Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.29 milligram of sodium
WHITE BEANS, PANCETTA, AND PASTA
This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a soup pot over medium-high heat. Add the EVOO and the pancetta. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs. Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
- Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente. Serve the very thick soup in shallow bowls with lots of cheese.
PASTA WITH SPINACH, BEANS AND PANCETTA
This is wonderful pasta with tons of flavor. It is incorporates a lot of different flavors but is well worth the little bit of extra time to make it. The white beans make for a very hearty creamy flavor along with the pancetta, and the spinach makes for a great light addition to the pasta. I hope you give this a try.
Provided by SarasotaCook
Categories Pasta Shells
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bean sauce -- In a large saute pan, add 1 tablespoon of the olive oil and saute the pancetta until lightly brown. Then add the onion, red pepper flakes and continue cooking until the onion is slightly soft and translucent. Then add the beans, salt and pepper, wine, chicken broth, and parsley. Simmer 10-15 minutes on low. Mash up the beans slightly with a fork. The beans will naturally thicken the sauce.
- Pasta -- While the beans cook, start cooking your pasta according to directions.
- Spinach -- Now . while the beans simmer and the pasta cook, lets make the spinach. In a large skillet heat the 2 tablespoons olive oil and butter. Add the garlic and cook just a minute until lightly browned, then add the tomatoes and cook 3-4 minutes until they start to break down. Next, add the spinach and cook until lightly wilted just a couple of minutes, not too long. Add additional salt and pepper and cook until spinach is slightly wilted.
- Combine -- Drain the pasta, (reserve a little of the water) and toss with the bean mixture, parmesan cheese, and the spinach mixture. Add a little of the pasta water if you would like a little more sauce. I also like to drizzle just a bit of good olive oil the top. ENJOY!
- Some good toasted baguettes are perfect with this. Just topped with a little olive oil is all.
Nutrition Facts : Calories 689, Fat 24.3, SaturatedFat 6.7, Cholesterol 19.8, Sodium 1529.4, Carbohydrate 87.7, Fiber 10.1, Sugar 4.4, Protein 27.5
SPAGHETTI WITH PANCETTA, GREEN BEANS, AND BASIL
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
- Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
- Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.
Nutrition Facts : Calories 382 g, Fat 12 g, Fiber 4 g, Protein 21 g
FETTUCCINE WITH PEAS AND PANCETTA
Make and share this Fettuccine With Peas and Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Unroll pancetta slices, then cut each strip across into pieces about 1/2 inch wide.
- Thinly slice garlic.
- Heat olive oil in a medium skillet over med-low heat.
- Add pancetta.
- Cook, stirring occasionally and pressing down to submerge, until pale gold in color, about 10 minutes.
- Drain on paper towels.
- Add garlic to olive oil in skillet and cook on low heat until just turning pale gold, about 1 minute; remove from heat.
- Bring a large pot of salted water to a boil over high heat.
- Cook pasta until almost al dente, about 6 minutes, then add peas to pot.
- Cook 1 minute more, then drain.
- Return pot to low heat and add garlic-olive oil.
- Stir in pasta with peas.
- Stir in pancetta and toss strands to combine as best as possible.
- Season with salt and pepper to taste.
- Transfer to serving dish or divide among plates and scatter basil on top.
Nutrition Facts : Calories 544.7, Fat 27.6, SaturatedFat 4.2, Cholesterol 63.8, Sodium 68, Carbohydrate 61.4, Fiber 4.8, Sugar 3.8, Protein 13.5
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