Recipe courtesy of David Rocco
Episode: Room with a View
Pasta E Fagioli
Total:
1 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, finely chopped
  • 1 small red onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery stalk, finely chopped
  • 3 (ounces) pancetta, diced
  • 3 fresh sage leaves
  • 1 sprig fresh rosemary
  • Salt and freshly ground black pepper
  • 2 cups cannellini beans
  • 4 1/4 cups water
  • 1/2 pound spaghetti
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • Fresh parsley, finely chopped

Directions

In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste. Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency. Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.

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