Pancetta And White Bean Pasta Recipes

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ITALIAN WHITE BEAN AND PANCETTA SOUP



Italian White Bean and Pancetta Soup image

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

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

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

WHITE BEANS WITH PANCETTA AND SAGE



White Beans with Pancetta and Sage image

Provided by Tyler Florence

Categories     main-dish

Time 11h15m

Yield 4 servings

Number Of Ingredients 8

1/2 pound large dried white beans, such as corona beans
3 bay leaves
3 garlic cloves
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
6 fresh sage leaves

Steps:

  • Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
  • Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
  • Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
  • Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
  • Return the pancetta and fried sage to the pan, stir everything together, and serve.

WHITE BEANS, PANCETTA, AND PASTA



White Beans, Pancetta, and Pasta image

This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.

Yield 4 servings

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
1/3 pound pancetta, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, crushed
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 carrots, chopped
1 medium yellow onion, chopped
2 celery ribs with greens, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine (a couple of glugs)
3 cups chopped fresh dandelion greens (1 small bunch)
1 head of escarole, chopped
2 15-ounce cans small white beans or cannellini, drained
1 15-ounce can diced tomatoes in juice, San Marzano variety if available
6 cups chicken stock or broth
2 cups penne pasta
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

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 CREAMY WHITE BEANS



Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

  • Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
  • Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
  • Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

PASTA PANCETTA



Pasta Pancetta image

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Provided by kempcooking

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 6

Number Of Ingredients 10

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
  • Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g

PENNE WITH TOMATOES AND PANCETTA



Penne with Tomatoes and Pancetta image

This pasta with tomato sauce gets more oomph from pancetta and cannellini beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

1/4 cup olive oil
1/4 pound pancetta, cut into 1/4-inch cubes
1 onion, peeled and cut into 1/2-inch dice
2 small cloves garlic, minced
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 28-ounce cans plum tomatoes, drained, juice reserved
4 carrots, cut into 1/2-inch pieces
1 28-ounce can white kidney or cannellini beans, drained and rinsed
2 tablespoons coarsely chopped fresh sage leaves, plus 8 whole leaves
1 pound penne pasta
1/4 cup shaved Parmesan cheese

Steps:

  • Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add pancetta; cook, stirring often, until golden brown, about 10 minutes. Add onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until onions are golden, 7 to 10 minutes.
  • Seed tomatoes, and cut into 1/2-inch pieces. Add reserved tomato juice and carrots to the pan. Cook until carrots are tender, about 10 minutes. Reduce heat to medium low; add tomatoes, beans, and chopped sage. Simmer until heated through, about 5 minutes.
  • Bring a pot of water to a boil; add remaining 1 1/2 teaspoons salt and pasta; cook until al dente. Meanwhile, heat remaining 3 tablespoons oil in a small skillet over medium heat. Fry sage leaves until they begin to curl. Blot on paper towels. Drain pasta, and transfer to a serving bowl.
  • Add sauce; toss to combine. Top with fried sage and Parmesan.

PASTA WITH SPINACH, BEANS AND PANCETTA



Pasta With Spinach, Beans and Pancetta image

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

1 lb oricchette pasta (little ears or bow tie would work fine or small shells)
2/3 cup pancetta, diced
1 onion, medium and finely chopped
20 ounces cannellini beans, drained and rinsed (1 1/2 cans)
5 plum tomatoes (lightly seeded and chopped)
5 -6 ounces Baby Spinach (1 bag of fresh spinach)
5 teaspoons of minced garlic
1/2 teaspoon red pepper flakes (adjust as to how much heat you want)
1/2 cup dry white wine (chardonney or chablis)
1/2 cup chicken broth
1/4 cup parsley, chopped
1 tablespoon kosher salt
1 teaspoon black pepper
3 tablespoons olive oil, to (1 to saute the vegetables, 2 for the spinach)
1 tablespoon butter
1 cup grated parmesan cheese
4 tablespoons olive oil

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.

SPAGHETTI WITH PANCETTA, GREEN BEANS, AND BASIL



Spaghetti with Pancetta, Green Beans, and Basil image

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

8 ounces spaghetti
4 ounces pancetta, diced, or 4 slices bacon, cut into 1/2-inch pieces
3/4 pound green beans (stem ends removed), halved crosswise
1/2 cup grated Parmesan
1 cup fresh basil leaves, roughly torn

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

WHITE BEAN AND PANCETTA SOUP



White Bean and Pancetta Soup image

Make and share this White Bean and Pancetta Soup recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 7h

Yield 8 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
1/2 lb pancetta, finely diced
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
4 garlic cloves, minced
1/3 cup dry white wine
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt, to taste
fresh ground black pepper, to taste
6 cups low sodium chicken broth
4 (19 ounce) cans cannellini beans, drained and rinsed
6 cups chopped escarole
2 cups orecchiette ("ear-shaped" pasta) or 2 cups small shell pasta
2 tablespoons chopped fresh parsley

Steps:

  • In a skillet, heat oil until it shimmers. Add pancetta and saute until browned. Remove pancetta with a slotted spoon and transfer directly to a crockpot.
  • Saute onion, celery, carrot and garlic until soft and onion is translucent. Transfer vegetables to crockpot and deglaze skillet with white wine. Pour wine into crockpot. Add herbs, salt, pepper, chicken broth, and beans. Cook on low 4-6 hours, or on high 2-3 hours. Puree about 1/3 of the soup in a blender then return it to the pot, or run an immersion blender in the soup until the desired thickness is achieved.
  • Add escarole and pasta and cook another 30-40 minutes on high (if you have been cooking on low up to this point, be sure to turn it up), until pasta is al dente. Stir in parsley at the last minute.

Nutrition Facts : Calories 551.8, Fat 3.8, SaturatedFat 0.9, Sodium 101.4, Carbohydrate 96.8, Fiber 20.2, Sugar 3.6, Protein 34.5

ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP



Italian White Bean, Pancetta, and Tortellini Soup image

Categories     Bean     Christmas     Low Sodium     Simmer     Boil

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
4 cups chopped Swiss chard (1 bunch)
6 cups low-sodium chicken broth
1 (9-ounce) package cheese tortellini, fresh or frozen
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
  • Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

FETTUCCINE WITH BEANS & PANCETTA



Fettuccine with beans & pancetta image

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

100g pack smoked pancetta rashers
350g fettuccine
400g runner bean , trimmed and thickly sliced on the diagonal
6 tbsp crème fraîche
15g pack chive , snipped, or 4 tbsp shredded basil
finely grated parmesan , optional

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

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WHITE PASTA E FAGIOLI | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
2021-10-27 Drain, but do not rinse. Remove onion and bay. Heat a soup pot over medium-high heat with EVOO and add pancetta. Stir for about 2 minutes, then add fennel, onions, celery, rosemary, salt, pepper and bay leaves and soften 5 minutes. Stir in garlic, add the rind, stock and 1 quart water and bring to a boil, then add the pasta and cook 5 minutes.
From rachaelrayshow.com


CREAMY TUSCAN WHITE BEAN PASTA - HOW SWEET EATS
2012-01-19 While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and ...
From howsweeteats.com


PASTA WITH ROASTED TOMATOES AND WHITE BEANS
2015-10-26 Preheat the oven to 350 F. Put the cut up tomatoes in a heat proof baking dish and drizzle with olive oil. Season with the herbs and salt and pepper. Drop in the garlic cloves and roast until the tomatoes are soft and tender with a little caramelization, about 30 minutes. Make sure to keep an eye on the garlic and remove it early if needed.
From lydiasflexitariankitchen.com


PANCETTA AND FAVA BEAN PASTA RECIPE | POPSUGAR FOOD
2012-05-31 In a large pot, bring salted water to a boil. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 …
From popsugar.com


SWISS CHARD AND WHITE BEAN PASTA - MANGIA BEDDA
2021-08-09 Stir in garlic, chopped swiss chard stems and cook until softened, about 3 minutes. Add chopped swiss chard leaves, a pinch of salt and cook, stirring, until wilted, about 3 minutes longer. At this point, add pasta to the boiling water and cook until al dente. Add the white beans to the chard mixture and cook for about 3 minutes.
From mangiabedda.com


EASY TUSCAN WHITE BEAN PASTA RECIPE - BUDGET BYTES
2018-02-25 Bring a large pot of water to a boil for the pasta. Once boiling, add 8 oz. fettuccine or linguine and cook according to the package directions. Drain the pasta in a colander. As the water is heating, mince 3 cloves of garlic. Add the minced garlic to a large skillet along with 1 Tbsp olive oil and 1 Tbsp butter.
From budgetbytes.com


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors.
From chowhound.com


PANCETTA AND WHITE WINE SPAGHETTI - EVERYDAY GOURMET
Method. Bring a large pot of salted water to the boil. Place the pancetta into a small pot and cover with wine. Bring to a gentle boil for 3-4 minutes and then put to one side. In a large frying pan, add oil and fry the onion over medium heat to soften for about 4 minutes. Add the garlic and chilli and cook for a further minute before adding ...
From everydaygourmet.tv


PASTA WITH FAVA BEANS AND PANCETTA (FAVE IN PORCHETTA).
2021-03-09 Gomiti Elbow Pasta, a pasta with many names. Italian Gnocchi; Potato gnocchi and family. Canederli: Italian Bread Dumplings from South Tirol. Gramigna: Pasta from Emilia-Romagna. Grattoni-grattini (pasta for soup) Intrecci pasta. Lagane pasta from Southern Italy. Lasagne or lasagna. Linguine pasta from Liguria.
From the-pasta-project.com


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