Spaghetti with Pancetta, Green Beans, and Basil

By Margannl

Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.

Prep: 10 minutes
Total: 45 minutes

Ingredients

• 8 * 8 ounces spaghetti
• 4 * 4 ounces pancetta, diced, or 4 slices bacon, cut into 1/2-inch pieces
• 3/4 * 3/4 pound green beans (stem ends removed), halved crosswise
• 1/2 * 1/2 cup grated Parmesan
• 1 * 1 cup fresh basil leaves, roughly torn

Preparation

Step 1

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
2. Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
3. Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.