Spaghetti with Pancetta, Green Beans, and Basil
This Spaghetti with Pancetta, Green Beans, and Basil is an easy weekday dinner that will make you feel like it's summer any time of year!
Servings: 4 serevings
- 8 oz. spaghetti (can use whole wheat)
- 4 oz. pancetta, diced
- 3/4 lb. green beans, halved
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup parmesan cheese, divided
- 1 cup fresh basil leaves, roughly torn
- Red pepper flakes, for topping if desired
Bring a large pot of lightly salted water to a boil and add spaghetti. Cook until al dente. Drain spaghetti from pot, reserving 1 cup of the pasta water.
Add pancetta to a large skillet over medium heat and cook until meat gets crispy, about 9-10 minutes.
Leave any oil from pancetta in skillet and add green beans. Season with salt and pepper and cook, covered, until they're tender, but still crisp, about 5-7 minutes.
Add cooked spaghetti and pancetta to skillet, along with 1/2 cup parmesan cheese and toss to combine. Add enough of the reserved pasta water to create a thin sauce that coats the pasta and toss again.
Serve in individual bowls topped with remaining cheese and basil and red pepper flakes, if desired.