Pasta recipes |
Pasta E Fagioli |
 |
| 2 cups cannellini beans 3 oz pancetta, diced 200 g spaghetti 1 x small celery stalk, finely chopped 1 x small carrot, finely chopped 1 x small red onion, finely chopped 2 cloves garlic, finely chopped 3 x fresh sage leaves sprig of fresh rosemary fresh parsley, finely chopped 4 1/4 cups water (1 litre) 1/2 cup freshly grated parmigiano cheese 4 tbsp extra virgin olive oil salt and pepper to season |
|
In a large pot, heat up extra virgin olive oil and sauté garlic, onion, carrot, celery, pancetta for 5 minutes. Add fresh sage and rosemary, allowing the olive oil to absorb the flavours of the herbs. Add beans and cook for a few minutes. With the back of a fork, mash up 1/4 of the beans and add a cup of water. Break uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 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 freshly grated parmigiano and finish with a drizzle of extra virgin olive oil. |
