Photo by lonely blue on Unsplash
Creamy White Bean and Sage Pasta with Crispy Pancetta
Pappardelle coated in creamy bean sauce, made by simmering cannellini with stock and cream, plus crispy pancetta and parmesan.
- 80 g pancetta
- 400 g tinned cannellini beans
- 3 cloves garlic cloves
- 8 leaves fresh sage leaves
- 100 ml double cream
- 150 ml vegetable stock
- 200 g pappardelle pasta
- 40 g parmesan cheese
- ½ whole lemon
- 1 tbsp olive oil
- 1 pinch salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to the boil and cook pappardelle according to package directions. Drain and reserve 100 ml pasta water.
- Step 2
While pasta cooks, dice pancetta and fry in a large frying pan over medium heat until crispy, about 5 minutes. Remove and set aside, leaving 1 tbsp fat in the pan.
- Step 3
Add minced garlic and fresh sage leaves to the pan, cooking for 1 minute until fragrant.
- Step 4
Drain and rinse cannellini beans, then add to the pan with vegetable stock. Simmer for 5 minutes.
- Step 5
Stir in double cream and cooked pancetta. Simmer for 3-4 minutes until slightly thickened.
- Step 6
Add cooked pasta to the sauce and toss well, adding reserved pasta water as needed to reach desired consistency.
- Step 7
Finish with a squeeze of lemon juice, grated parmesan, salt, and black pepper. Serve immediately.
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