String Beans with Sage and Pancetta

String Beans with Sage and Pancetta

Makes 10 servings.


2 and 1/2 lbs green string beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage


Line baking sheet with several layers of paper towels.

Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain.

Spread beans out on paper towels.

Combine pancetta and 1 tablespoon olive oil in large nonstick skillet.

Saute over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.

Add sage and stir until fragrant, about 1 minute. Transfer to plate.

Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.

Add beans and saute until heated through, about 5 minutes.

Add pancetta mixture and toss to blend.

Season to taste with freshly ground black pepper.

Transfer to large bowl; sprinkle with sea salt, if desired, and serve. Makes 10 servings.


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