Fettuccine With Beans & Pancetta
This pasta dish is a colorful and flavorful delight that combines the savory richness of smoked pancetta with the freshness of runner beans and herbs. Tossed in creamy crème fraîche and topped with grated Parmesan, this meal is a perfect balance of textures and tastes. Serve it alongside a simple tomato salad and crusty bread for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 100g pack smoked pancetta rashers
- 350g fettuccine
- 400g runner beans , trimmed and thickly sliced on the diagonal
- 6 tbsp crème fraîche
- 15g pack chives , snipped, or 4 tbsp shredded basil
- finely grated Parmesan , optional
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 489 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.29 milligram of sodium
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