PASTA E FAGIOLI

Ainekset

Kosher salt

½/ cup (120ml) extra-virgin olive oil, plus more to finish

1 pound (500g) thick-cut pancetta, cut into 1-inch cubes (2 tightly packed cups)

¼ cup (20g) garlic cloves, thinly sliced

5 medium onions, diced

5 medium carrots, diced

6 celery stalks, diced

Thinly sliced peel and juice of

2 lemons (¼ cup/60ml)

2 sprigs fresh rosemary, picked and chopped

4 sprigs fresh thyme, picked

2 (14-ounce/ 400g) cans butter beans, undrained

1 pound (455g) conchiglie or similar shaped pasta shells

1 bunch Italian parsley (2 ounces/ 65g), picked and chopped

2 cups (8 ounces/220g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

Ohjeet

1. Bring a large pot of water to a boil, adding about ½ cup (70g) kosher salt to the water until it's salty like the sea.

2. In a large heavy-bottomed pot, heat the olive oil over medium heat for about 1 minute. Add the pancetta and cook until it starts to brown and become crispy, about 4 to 5 minutes. Add the garlic and stir consistently until it becomes fragrant. Add the onions and sweat them for I minute. Add the carrots and celery and cook for about 4 minutes. Add the lemon peel, rosemary, thyme, and beans and their liquid and cook for 30 seconds. Turn off the heat.

3. Add the pasta to the boiling water and stir to avoid sticking. Cover the pot until the water returns to a rapid boil. Cook the pasta for 1 or 2 minutes shy ot al dente according to the package directions. Use a slotted spoon to scoop the pasta out of the water and add it to the beans and vegetables Reserve 2 cups (500ml) of the pasta water.

4. Increase the heat to high under the pasta and beans, Add the reserved pasta water, the lemon juice, parsley, and I tablespoon (9g) kosher salt. Cook the pasta over high heal for 2 minutes. Add a splash of olive oil to finish.

5. Remove from the heat and add the parmesan. Stir the pasta constantly for 1 minute. This will thicken the pasta and

create the sauce. Serve immediately and finish the top of

each plate with more parmesan.