2 cups cannellini beans (480ml)
3oz pancetta, diced (80g)
0.4lb spaghetti (200g)
1 small celery stalk, finely chopped
1 small carrot, finely chopped
1 small red onion, finely chopped
2 cloves garlic, finely chopped
3 fresh sage leaves
sprig of fresh rosemary
fresh parsley, finely chopped
4 1/4 cups water (1 litre)
1€2 cup freshly grated parmigiano cheese
4 tablespoons extra virgin olive oil (60ml), plus extra for drizzling
salt and pepper to season |
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In a large pot, heat up extra virgin olive oil and sautí garlic, onion, carrot, celery, pancetta for 5 minutes. Add fresh sage and rosemary, allowing the olive oil to absorb the flavours of the herbs. |
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Add beans and cook for a few minutes. With the back of a fork, mash up 1€4 of the beans and add a cup of water. |
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Break uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. |
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Add the remaining water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency. |
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Let rest for 10 minutes off the heat. Add freshly grated parmigiano and finish with a drizzle of extra virgin olive oil. Serve warm. |
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