Green Beans and Pancetta Pasta

"When you like your green beans, add it to pasta with pancetta and pecorino romano cheese and you’ll have a quick and deliciously flavorful dinner."
-- @agourmetfoodblog
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 4 ounces pasta
  • 8 ounces green beans
  • 3 ounces pancetta
  • 1/4 cup grated fine Pecorino Romano Cheese
  • slivers Pecorino Romano Cheese
  • salt & pepper


  • Step 1

    Cook the pasta of your choice in salted water and cook until almost al dente. You can also follow the cooking time on the packaging and lessen it with 1 minute. Drain the pasta and reserve 1 cup of pasta water.

  • Step 2

    Blanch the green beans in water with salt for 2-3 minutes, then cool them down in a bath of ice water. This will cook the beans just a little bit, while keeping a bright green color.

  • Step 3

    Cut the pancetta in tiny cubes and transfer them to a skillet. Cook the pancetta or bacon if you prefer on medium-high heat until crispy. Stir every now and then, to avoid burning and rendering most of the fat. Spoon as much fat out of the skillet and reserve 1 tablespoon for later.

  • Step 4

    Add the green beans to the pancetta and cook an additional 3-4 minutes.

  • Step 5

    Add the drained pasta and the reserved pancetta fat. Toss to coat the pasta.

  • Step 6

    Add 1/4 cup of grated cheese and 1/4 cup of pasta water. Stir to create a sauce.

  • Step 7

    Season with salt and pepper, add more pasta water if needed.

  • Step 8

    Transfer pasta over 2 plates and garnish with slivers of pecorino romano cheese (optional).

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