Fusilli with Green Beans, Pancetta, and Parmigiano

Fusilli with Green Beans, Pancetta, and Parmigiano
Photo by Scott Phillips


  • Freshly ground black pepper
  • ½ lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  • 2 oz. finely grated Parmigiano-Reggiano (1 cup)
  • 4 oz. pancetta, sliced ¼ inch thick and cut into ½ -inch squares (¾ cup)
  • 1 large clove garlic, smashed and peeled
  • Kosher salt
  • 2 Tbs. unsalted butter, at room temperature
  • + 1 more ingredients
    • ½ lb. fusilli or other twisted pasta

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta. While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When th...

View full recipe at Fine Cooking


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