Pasta e fagioli with pancetta

Pasta e Fagioli with pancetta is a hearty and comforting dish, perfect for cold days or when you crave a rustic and tasty Italian tradition. Here’s how to make it.

Ingredients

• 250 g of borlotti beans (fresh, soaked overnight, or canned)
• 200 g of short pasta (ditalini, tubetti, or similar)
• 100 g of diced pancetta
• 1 carrot
• 1 onion
• 1 stalk of celery
• 1 clove of garlic
• 400 ml of vegetable or meat broth
• 400 g of tomato puree or peeled tomatoes
• Salt
• Pepper
• Extra virgin olive oil
• Rosemary (optional)
• Chili pepper (optional)

Preparation

1. If using dried beans, you must soak them the night before, rinse them and then cook them in water for about an hour or until tender. If you are using fresh beans, proceed with direct cooking, if canned, drain them and rinse under running water.
2. Finely chop the carrot, onion, and celery to prepare the mirepoix.
3. In a large pot, heat a drizzle of oil and add the mirepoix with the whole garlic clove (which you will remove at the end of cooking). Let it wilt over medium heat until the mirepoix is golden.
4. Add the diced pancetta and let it brown until it becomes crispy.
5. Once the pancetta is crispy, add the beans and mix well.
6. Add the tomato puree or crushed peeled tomatoes, rosemary, and chili pepper if you are using them. Cook for a few minutes.
7. Add the broth and bring to a boil, then lower the heat and simmer for about 30 minutes. If the mixture is too thick, add a little water.
8. When the beans are almost cooked, add the pasta and continue cooking according to the time indicated on the pasta package to get al dente pasta.
9. Taste and, if necessary, adjust the seasoning with salt and pepper.
10. Serve the Pasta e Fagioli hot, with a drizzle of raw extra virgin olive oil and, if you like, a dusting of chili pepper.

Curiosity

Pasta e Fagioli is a traditional dish of Italian cuisine, very popular in various regions with small local variations. The version with pancetta adds an extra touch of flavor and texture. In some variants, you can also find the tomato-free version, especially in Northern Italy.