Creamy Spaghetti And Beans - Rachael Ray

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 5 -6 cups chicken stock
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1/4 lb pancetta, chopped into small dice
• 4 garlic cloves, chopped
• 1 lb spaghetti
• 1 medium onion, chopped
• 2 carrots, cut into a small dice
• 1 fresh bay leaf
• 5 -6 sprigs fresh thyme
• 1 (15 ounce) can roman beans (recommended ( goya brand) or 1 small beans (recommended ( goya brand)
• salt & freshly ground black pepper
• 1 cup dry wine, eyeball it
• 1 cup grated parmigiano-reggiano cheese
• flat leaf parsley, finely chopped

Recipe

• 1 place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
• 2 heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
• 3 add the pancetta to brown slightly.
• 4 next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
• 5 add onions and carrots, bay and thyme and season with salt and pepper.
• 6 soften veggies a bit, 5 minutes.
• 7 add wine and allow it to be completely absorbed.
• 8 add beans then add a few ladles of stock and stir the pasta.
• 9 keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto.
• 10 when liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
• 11 adjust salt and pepper.
• 12 turn off heat and stir another minute. remove the bay and thyme stems.
• 13 serve in shallow bowls and garnish with lots of parsley.