Fettuccine with beans & pancetta
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Fettuccine with beans & pancetta

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Put your glut of runner beans to good use in this speedy supper

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 489
  • fat 18g
  • saturates 9g
  • carbs 68g
  • sugars 6g
  • fibre 4g
  • protein 18g
  • salt 1.29g

Ingredients

  • 100g pack smoked pancetta rashers
  • 350g fettuccine
  • 400g runner beans, trimmed and thickly sliced on the diagonal
  • 6 tbsp crème fraîche
  • 15g pack chives, snipped, or 4 tbsp shredded basil
  • finely grated parmesan, optional

Method

  1. Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.

  2. When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.

  3. Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.

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