Creamy Spaghetti and Beans
From kelly14843 14 years ago
- 20 minutes to make
- Serves 4
I got this one from Rachael Ray. It is described as risotto meets pasta e fagioli. I made this once and absolutely loved it! It is so creamy and good.
Ingredients
- 6 to 7 cups chicken stock shopping list
- 2 tbs. extra virgin olive oil shopping list
- 2 tbs. butter shopping list
- 1/4 lb. chuck pancetta chopped into small dice shopping list
- 4 cloves garlic, chopped shopping list
- 1 lb. spaghetti shopping list
- 1 medium onion, chopped shopping list
- 2 carrots cut into small dice shopping list
- 1 fresh bay leaf shopping list
- 5 to 6 sprigs fresh thyme shopping list
- 1 (15 oz.) can roman beans or small white beans shopping list
- salt and pepper shopping list
- 1 cup grated parmigiano-reggiano cheese shopping list
- A generous handful of flat-leaf parsley, finely chopped shopping list
How to make it
- Place stock in a sauce pot and warm it over medium heat then reduce to a simmer
- Heat the olive oil and butter in large, deep skillet over medium heat
- Add pancetta and brown slightly
- Add garlic and spaghetti (uncooked) and toast the noodles lightly, 3-4 mins
- Add onions, carrots, bay leaf, thyme, salt and pepper until veggies are soft, about 5 mins
- Add 1 cup of stock and allow it to be completely absorbed (Note: you can use wine here instead of stock if you prefer)
- Add beans then add a few ladles of stock and stir the pasta
- Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more
- When liquids are absorbed and spaghetti is cooked al dente, 12 -15 mins, stir in cheese
- Turn off heat and stir another minute
- Remove bay leaf and thyme stems
- Garnish with parsley
The Rating
Reviewed by 2 people-
Sounds delicious!!!
Thanks, JWJ
mrjwjohnson
in Delmar loved it
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I love everything in this!
midgelet
in Whereabouts loved it
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