Pancetta Green Beans
- 12 ounces green beans trimmed
- 3 ounces pancetta* coarsely chopped
- 1 tablespoon butter
* Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool 5 minutes. Drain. Transfer beans to paper towels and pat dry.
Heat large skillet over medium heat. Add pancetta and sauté until crisp, about 3 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain.
Increase heat to medium-high. Add butter to same skillet. Add beans and stir until heated through, about 4 minutes. Season with salt and pepper. Stir in pancetta.
This recipe yields 4 servings.