The BBC Good Food logo
Fettuccine with beans & pancetta

Fettuccine with beans & pancetta

Rating: 5 out of 5.7 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Put your glut of runner beans to good use in this speedy supper

Nutrition: per serving
HighlightNutrientUnit
kcal489
fat18g
saturates9g
carbs68g
sugars6g
fibre4g
protein18g
low insalt1.29g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.7 ratings

Sponsored content