Fusilli With Green Beans, Pancetta & Parmigiano

Fusilli with Green Beans, Pancetta, and Parmigiano is a delicious and satisfying pasta dish that combines the flavors of crispy pancetta, tender green beans, and savory Parmigiano cheese.

To begin, bring a medium pot of well-salted water to a boil. Cook the fusilli pasta until it is just barely al dente, following the package instructions but reducing the cooking time by about 1 minute. Before draining the pasta, make sure to reserve 1 cup of the cooking water, as it will be used to create the sauce. While the pasta is cooking, prepare the pancetta by slicing it into 1/4-inch thick squares. Place the pancetta in a cold skillet and set it over medium-high heat. As the pancetta starts to sizzle, add the smashed and peeled garlic, stirring constantly. Cook until the garlic begins to brown, then reduce the heat to medium. Continue cooking the pancetta until it turns golden and becomes chewy at the center, which usually takes about 2 to 3 minutes. If the pancetta has released excess fat, you can spoon off most of it, leaving only about 1 tablespoon of fat in the pan.

Next, add the green beans to the skillet and cook them with constant stirring until they reach a crisp-tender texture, usually around 3 to 4 minutes. Remove the garlic from the pan and season the beans with kosher salt and freshly ground black pepper. Keep the pan over medium heat and add the cooked pasta, 1/2 cup of the reserved pasta water, and the unsalted butter. Toss everything together to combine the flavors.

To create a creamy and flavorful sauce, add another 1/4 cup of pasta water and 3/4 cup of finely grated Parmigiano-Reggiano cheese to the skillet. Stir well to incorporate the ingredients and season the dish to taste with additional salt and pepper. If the sauce appears too thick, you can add a little more pasta water to achieve the desired consistency.

Finally, transfer the Fusilli with Green Beans, Pancetta, and Parmigiano to a serving bowl and finish it off by grinding some black pepper over the top and sprinkling the remaining Parmigiano cheese. This dish is best served immediately while it’s still warm, allowing the flavors to meld together beautifully. Enjoy the delightful combination of textures and tastes in each bite!

SERVES: 2 t o 3

INGREDIENTS:

• Kosher salt
• 1/2 lb. fusilli or other twisted pasta
• 4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2-inch squares (3/4 cup)
• 1 large clove garlic, smashed and peeled
• 1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
• Freshly ground black pepper
• 1 oz. (2 Tbs.) unsalted butter, at room temperature
• 2 oz. finely grated Parmigiano-Reggiano (1 cup)

INSTRUCTIONS:

1. Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.
2. While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional 2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.
3. Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.
4. Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

NUTRITIONAL INFORMATION:

PER SERVING

• 540 CALORIES | 20G PROTEIN | 62G CARB | 23G TOTAL FAT | 10G SAT FAT |
  8G MONO FAT | 2.5G POLY FAT | 50MG CHOL | 1,270MG SODIUM | 6G FIBER

NOTE:

• The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.
• Avoid buying green beans that look withered at either end— it means they’ve been sitting a while and are losing moisture. Beans relinquish sweetness the longer they’re stored, so try to use them right away. If you can’t, store them in the refrigerator for up to 4 days in a paper bag or a plastic bag with holes punched in it so the beans can breathe.