Pasta e Fagioli
Italy's great poor man's dish and now one of its most celebrated — pasta e fagioli, pasta and beans. The Neapolitan version is the most famous: borlotti beans, a tomato-based broth, mixed pasta (the famous "mischiato"), and a final drizzle of the finest olive oil. A bowl of this in Naples on a cold evening is one of life's great pleasures.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Cook guanciale in olive oil until crispy. Add onion, garlic and celery; soften 10 minutes.
About 4 min
Add drained beans, rosemary, tomato and stock; add Parmesan rind. Simmer 45 minutes until beans are completely tender.
About 9 min
Blend or mash half the beans back into the pot for a creamy consistency; leave the rest whole.
About 9 min
Add pasta; cook in the bean broth until al dente.
About 9 min
Season; drizzle generously with raw extra-virgin olive oil at serving (this is non-negotiable). Add Parmesan. The dish should be between a thick soup and a pasta — not too liquid, not too thick.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 18 g
- Carbs
- 56 g
- Fat
- 10 g
- Fibre
- 12 g
- Sugar
- 4 g
- Sodium
- 480 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.