|CLASSIC pasta||strozzapreti with green beans and pancetta|
This dish is similar to fusilli with asparagus and pancetta. This option works just as well with fusilli or penne or similar, as it does with the strozzapreti (priest chokers!)
for the sauce:
for the pasta:
Cut off the tips of the green beans. Then cut them into half-inch lengths. In a separate pot, parboil them until they are just al dente -- still crispy. Set aside.
In a saute pan over medium heat, put in one tablespoon of the olive oil and then add the pancetta or bacon. Saute for four or five minutes until the pieces are well browned (but not crisp). With a slotted spoon, remove the pancetta/bacon and put on a paper towel.
Drain the oil from the saute pan, and then add two tablespoons of fresh olive oil. Over medium heat. add the garlic, and twenty seconds later, add the onion. Cook the onion until it is translucent, about four minutes.
Add the green beans. Add a half teaspoon of salt, some freshly ground pepper; add the pancetta/bacon back in the saute pan. Stir and cook for a minute more.
Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente. Reserve some of the pasta cooking liquid, drain.
Combine the pasta with the sauce over a medium heat. Add the parmesan and a tablespoon of butter. Stir thoroughly. If it is not moist enough add a tablespoon or so of the reserved liquid. Taste for salt and pepper. Cover the pan, and turn the heat up to high for one minute. This gets the pasta steaming hot, as it should be.
Serve with parsley as a garnish and extra freshly grated parmesan.