Creamy Spaghetti And Beans - Rachael Ray Recipe

Name: Creamy Spaghetti And Beans - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 cups chicken stock; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 1/4 lb pancetta, chopped into small dice; 4 garlic cloves, chopped; 1 lb spaghetti; 1 medium onion, chopped; 2 carrots, cut into a small dice; 1 fresh bay leaf; 5 -6 sprigs fresh thyme; 1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand); salt & freshly ground black pepper; 1 cup dry white wine, eyeball it; 1 cup grated parmigiano-reggiano cheese; flat leaf parsley, finely chopped

Servings: persons

5 -6 cups chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, chopped into small dice
4 garlic cloves, chopped
1 lb spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 -6 sprigs fresh thyme
1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand)
salt & freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated parmigiano-reggiano cheese
flat leaf parsley, finely chopped

1
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
2
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
3
Add the pancetta to brown slightly.
4
Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
5
Add onions and carrots, bay and thyme and season with salt and pepper.
6
Soften veggies a bit, 5 minutes.
7
Add wine and allow it to be completely absorbed.
8
Add beans then add a few ladles of stock and stir the pasta.
9
Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto.
10
When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
11
Adjust salt and pepper.
12
Turn off heat and stir another minute. Remove the bay and thyme stems.
13
Serve in shallow bowls and garnish with lots of parsley.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 -6 cups chicken stock, 2 tablespoons extra virgin olive oil, 2 tablespoons butter, 1/4 lb pancetta, chopped into small dice, and more.

Yes, Creamy Spaghetti And Beans - Rachael Ray falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Spaghetti And Beans - Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions