PASTA WITH PANCETTA, VIDALIA ONIONS & CANNELLINI BEANS
Pasta
Intermediate

PASTA WITH PANCETTA, VIDALIA ONIONS & CANNELLINI BEANS

Pasta with pancetta, Vidalia onions and cannellini beans smothered in a creamy white wine and butter sauce.

"Talk about YUMMY! A very simple but very tasty pasta dish — you must try this!" - Alexia

35 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 1 lb. of your favorite Pasta
  • 1/4 lb Pancetta, chopped small
  • 5 tablespoons Butter
  • 1/4 cup Dry White Wine
  • 1/4 cup Chicken Stock
  • 1 medium Vidalia Onion, sliced thin and round
  • 2 cans White Cannellini Beans
  • 1/3 cup Reserved Pasta Water
  • 3/4 cup Grated Parmigiano Reggiano Cheese
  • 1/4 cup Fresh Chopped Parsley
  • Garlic Salt (to taste)
  • Cracked Black Pepper (to taste)
  • Sea Salt (to taste)

Instructions

1

Cook the Pancetta

In a sauté pan, add the butter and chopped pancetta. Sauté the pancetta in the butter until it starts to brown.

2

Add the Onions

Add in your Vidalia onions, sliced round and thin. Cook them down until they become translucent.

3

Deglaze with Wine

Pour in your white wine slowly to deglaze the pan and let it reduce.

4

Add Stock and Beans

Add in your chicken stock and cannellini beans. Season to taste with garlic salt and cracked black pepper. Use a potato masher and mash up the beans a little bit.

5

Add Cheese

Add in about 1/2 cup of grated Parmigiano Reggiano cheese. Set your sauce aside.

6

Cook the Pasta

Salt your water and boil for your pasta. When the pasta is al dente, remove 1/3 cup of the pasta water and drain.

7

Combine Pasta and Sauce

Add your pasta into the sauce and ladle in your reserved pasta water.

8

Finish and Serve

Season with cracked black pepper to taste and toss in some more grated Parmigiano Reggiano cheese. Garnish with fresh chopped parsley.