Name: Fettuccine with beans & pancetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 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

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Fettuccine with beans & pancetta

Fettuccine with beans & pancetta

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.11 ratingsRate

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Put your glut of runner beans to good use in this speedy supper

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A star rating of 4.4 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal489
fat18g
saturates9g
carbs68g
sugars6g
fibre4g
protein18g
salt1.29g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.8 out of 5.11 ratings

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