One of the fun things about Italian cooking is the ease with which it adapts to dishes that are not always considered Italian. For instance, green beans and bacon. Not the first thing I think of for an Italian dinner menu, but with the addition of a few simple Italian ingredients, it works! So here's a nice Italian twist on what many regard as a typically American favorite. Fagiolini Italiana con Pancetta (Italian Green Beans with Bacon) is a super contorno (side dish) for any meal.

FAGIOLINI ITALIANA CON PANCETTA

4 slices pancetta (or unsmoked bacon)

2 1/4 cups Italian-style green beans, cut into 1 inch pieces (approximately 3/4 pound)

2 medium carrots, thinly sliced

1 tablespoon butter

1 clove garlic, minced

1/8 teaspoon black pepper

Cook the pancetta in a large skillet over medium heat, turning occasionally, until crisp. Remove the cooked pancetta and drain it on paper towels, retaining about 2 tablespoons of drippings in the pan.

Precook the green beans in a small amount of boiling salted water for about 4 minutes, then drain.

Add the partially cooked green beans, along with the carrots, butter, and garlic, to the reserved drippings in the skillet. Saute over medium heat for about 5 minutes or until the vegetables are tender but still crisp. Crumble the pancetta and stir it into the vegetable mixture. Add the pepper and stir it in. Remove from heat and transfer to a serving bowl.

Makes 4 to 5 servings

I made a double recipe of this dish for a family Easter dinner not long ago and was amazed at how quickly it disappeared. You can also cut the recipe in half for a quick addition to a delicious dinner for two. It's inexpensive and easy to prepare whether you're feeding an army or a small family.

Buon appetito!

Learn more about this author, Ron James.
Click here to send this author comments or questions.

---

Add your voice

Know something about Recipes: Green beans with bacon?
We want to hear your view. Write now!