Spaghetti with Pancetta, Green Beans and Basil

By vail28

Ingredients

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

Details

Servings 4
Adapted from marthastewart.com

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.