Stewy Green Bean and Bacon Pasta
- Olive oil for drizzling
- 4 oz thick cut bacon cut into lardons
- 1 large shallot sliced
- ½ lb. green beans cleaned and cut into about 1 inch pieces
- 3 cloves of garlic thinly sliced
- 1 Tbsp tomato paste
- ½ cup dry white wine
- 8 oz cherry tomatoes halved
- Calabrian chilis or red pepper flakes to taste
- Kosher salt and pepper to taste
- ½ lb. Casarecce pasta or Penne
- ⅓ cup grated pecorino romano cheese
- Toasted panko breadcrumbs for serving*
- Torn fresh basil leaves for serving
- Lemon zest for serving
- Place a large pot of water over high heat to boil.
- While water comes to a boil, add a small drizzle of oil to a large skillet along with the bacon.
- Turn heat to medium and cook bacon until rendered and crisp. Remove to a paper towel to drain and set aside.
- Add shallots and green beans to the pan with the bacon drippings. Saute over medium heat until shallots are translucent and beans are starting to soften, about 4-5 minutes.
- Add in garlic and cook for another 1-2 minutes. Stir in tomato paste and cook for another minute longer.
- Deglaze with white wine, and scrape all the brown bits up from the bottom of the pan.
- Toss in cherry tomatoes, chilis and season with salt and pepper. Let cook over medium low heat, until tomatoes have burst and green beans are very tender, about 8-10 minutes.
- Meanwhile, heavily salt the boiling water and drop in the pasta. Cook until al dente.
- Drain pasta (reserving some water), and add to the skillet with the tomatoes and green beans. Add in a splash of pasta water and pecorino. Toss to combine. Add more pasta water as needed to create a nice saucy consistency.
- Season with more salt and pepper, if needed.
- Serve topped with a drizzle of olive oil, toasted breadcrumbs, fresh basil, and lemon zest.
**I just toast some panko in a skillet on the stove in some butter, seasoned with salt and pepper, until golden.
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