Pasta e Fagioli
Beans, pasta, no apologies
Pasta e fagioli: borlotti beans simmered with soffritto and pancetta, half puréed for body, finished with short pasta and olive oil.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Serves
- 6 servings
Ingredients
- 3 cups cooked borlotti beans with their liquid
- 3 oz pancetta, diced
- 1 onion, 1 carrot, 1 celery rib, diced
- 2 garlic cloves
- 1 sprig rosemary
- 1 cup ditalini or broken tagliatelle
- Olive oil, salt, black pepper
Instructions
- 01
Render the pancetta. Cook the pancetta until its fat renders, then add the soffritto and soften.
- 02
Simmer the beans. Add the beans with liquid, rosemary and enough water to cover. Simmer 30 minutes.
- 03
Purée half. Blend half the pot and return it — that's what makes it creamy without cream.
- 04
Cook the pasta in. Add pasta and cook in the soup so the starch thickens it. Finish with pepper and oil.
Larry’s rule: It should be thick enough that the spoon stands up for a second before it falls over.