Traditional Pasta e Fagioli

A creamy consistency where some beans are mashed to bind the dish. The bold scent of rosemary and smoked bacon balances the softness of the short pasta.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 598
• Protein: 24 g
• Carbs: 72 g
• Fat: 24 g

Ingredients

• 500 g White bean ( cooked )
• 200 g Dried Asian wheat and egg noodles, plain ( small shapes )
• 100 g Smoked lardons
• 1 piece Onion ( minced )
• 1 piece Carrot ( diced )
• 1 piece Apium graveolens ( diced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Tomato caviar
• 1 piece Thyme
• 1 piece Rosemary
• 50 g Parmesan cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Vegetable broth

Instructions

1. Aromatic base

   Finely dice the onion, carrot, and celery. Sauté in olive oil with crushed garlic and bacon until the bacon fat becomes translucent.

2. Cooking the beans

   Add the white beans and tomato caviar. Cover with water (or stock). Add thyme and rosemary. Simmer until the beans are very tender.

3. Binding and pasta

   Take a ladle of beans, mash them with a fork, and return them to the pot to add body. Toss the pasta directly into the broth. If necessary, add a little water: the sauce should coat the spoon without being runny.

4. Parmesan finish

   When the pasta is al dente, turn off the heat. Finish by whisking in a handful of grated parmesan. The mixture should be bound and glossy.

Chef's tips

• Only salt at the end, as bacon and cheese already add a lot of salt.
• If the dish sits, the pasta will absorb the liquid. Don't hesitate to loosen it with a bit of hot water before serving.

Storage

Keeps for 3 days in the fridge. Add a splash of water when reheating to restore the creaminess.