Recipe by darthlaurie
From Rachael Ray's show, 30 Minute Meals. I made this last night and my bf and I were blown away. When browning the spaghetti, use your biggest pan and turn the heat down to avoid some frustration.
Top Review by ThatCaptJim
Made this for dinner last night for two semi-skeptical Minnesotans (I think they have trouble with the idea of pasta without cream or tomato based sauce). Cooked by the recipe this time, and had some suggestions for next time. First, I won't use spaghetti - even my monster skillet was not big enough for 1 pound of long noodles. Next time I'll probably use penne or something similar. Second, it was a bit bland, which was a surprise. I think I'll up the garlic and spices quotient. Overall, a really good idea, and I loved a new way to use beans in a pasta dish! 'Absorption pasta' is still my favorite way to cook the stuff, and soo much easier than hauling some monster pot around! Thanks for posting!
- 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 white beans (recommended ( Goya brand)
- salt & freshly ground black pepper
- 1 cup dry white wine, eyeball it
- 1 cup grated parmigiano-reggiano cheese
- flat leaf parsley, finely chopped
Directions See How It's Made
- Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
- Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
- Add the pancetta to brown slightly.
- Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
- Add onions and carrots, bay and thyme and season with salt and pepper.
- Soften veggies a bit, 5 minutes.
- Add wine and allow it to be completely absorbed.
- Add beans then add a few ladles of stock and stir the pasta.
- 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.
- When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
- Adjust salt and pepper.
- Turn off heat and stir another minute. Remove the bay and thyme stems.
- Serve in shallow bowls and garnish with lots of parsley.