Green Beans with Sage and Pancetta

Green Beans with Sage and Pancetta

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  • Prep Time


  • Total Time


  • Servings



  • pounds green beans, trimmed

  • 8

    ounces thinly sliced pancetta, coarsely chopped

  • 2

    tablespoons extra-virgin olive oil, divided

  • 3

    tablespoons coarsely chopped fresh sage

  • Fleur de sel or other medium-grain sea salt for serving (optional)


• Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature. • Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate. • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.


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