Roman-Style Green Beans

1. 1

   In 12-inch skillet (at least 2 inches deep) or 5-quart saucepot over high heat, in 1 inch boiling water, heat green beans to boiling.

2. 2

   Reduce heat to low; simmer 5 to 10 minutes until beans are tender-crisp; drain.

3. 3

   Wipe skillet dry.

4. 4

   In same skillet over medium heat, cook pancetta or bacon until golden, stirring frequently.

5. 5

   With slotted spoon, remove pancetta to paper towels to drain.

6. 6

   In same skillet over medium-high heat, in drippings and olive oil, cook green beans with salt, stirring frequently, until beans are lightly browned and tender.

7. 7

   Spoon green beans onto warm large platter; sprinkle with pancetta and toasted pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.