CREAMY SPAGHETTI AND BEANS - RACHAEL RAY

Creamy Spaghetti and Beans - Rachael Ray image

Provided by darthlaurie

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Previous Next

5 -6 cups chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, chopped into small dice
4 garlic cloves, chopped
1 lb spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 -6 sprigs fresh thyme
1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand)
salt & freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated parmigiano-reggiano cheese
flat leaf parsley, finely chopped

Steps:

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.