Creamy Spaghetti and Beans - Rachael Ray

Recipe by darthlaurie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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