Fagioli Con Salvia E Pancetta

1. 1

   Line baking sheet with several layers of paper towels.

2. 2

   Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans.

3. 3

   Drain.

4. 4

   Spread beans out on paper towels.

5. 5

   Combine pancetta and 1 tablespoon olive oil in large nonstick skillet.

6. 6

   Saute over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.

7. 7

   Add sage and stir until fragrant, about 1 minute.

8. 8

   Transfer to plate.

9. 9

   Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.

10. 10

    Add beans and saute until heated through, about 5 minutes.

11. 11

    Add pancetta mixture and toss to blend.

12. 12

    Season to taste with freshly ground black pepper.

13. 13

    Transfer to large bowl; sprinkle with sea salt, if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.