Green Beans, Balsamic and Pancetta

READY IN: 20mins

Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.

Top Review by Chicagoland Chef du

This made a perfect side for our Thanksgiving Feast! I used a 12 oz. bag of prepared green beans that I could nuke instead of boil. I did make ahead and plunge them in an ice water bath. I added a bit more pancetta, cuz I love the stuff. I used both butter and EVOO. It was just delicious and still good the day after! Thanks for a wonderful addition to our Tday feast! 12/3 Update: I made this w/o the pancetta tonight and it was still awesome!

Ingredients Nutrition


  1. Bring a large saucepan of water to a boil over high heat.
  2. Meanwhile, slice pancetta into thin strips.
  3. Finely chopped shallots should measure about 3 tablespoons (45 mL).
  4. Trim ends from beans.
  5. Over medium heat, melt butter in a wide frying pan.
  6. Add pancetta and shallots.
  7. Stir often 3 to 5 minutes until pancetta is crisp.
  8. While pancetta is cooking, place beans into boiling water.
  9. Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
  10. Drain thoroughly.
  11. When pancetta is cooked, add hot beans to pan.
  12. Sprinkle with salt.
  13. Add in vinegar.
  14. Stir often for about 1 minute, until vinegar is absorbed.
  15. Turn onto a platter; garnish with Parmesan shavings, if you wish.
  16. Serve immediately, with Roast Pork, Stuffed With Stilton.
  17. Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
  18. Drain.
  19. Pat dry with paper towels.
  20. Wrap and refrigerate.
  21. Prepare shallots and pancetta following the recipe, but do not cook.
  22. Wrap and refrigerate up to 2 days.
  23. When ready to cook, continue with recipe.
  24. Beans, from the refrigerator, may need a couple of extra minutes to heat.

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