Traditional Pasta e Fagioli
Ingredients
- 500 gWhite bean (cooked)
- 200 gDried Asian wheat and egg noodles, plain (small shapes)
- 100 gSmoked lardons
- 1 pcOnion (minced)
- 1 pcCarrot (diced)
- 1 pcApium graveolens (diced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tbspTomato caviar
- 1 pcThyme
- 1 pcRosemary
- 50 gParmesan cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LVegetable broth
Method
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.
- 1
Finely dice the onion, carrot, and celery. Sauté in olive oil with crushed garlic and bacon until the bacon fat becomes translucent.
- 2
Add the white beans and tomato caviar. Cover with water (or stock). Add thyme and rosemary. Simmer until the beans are very tender.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Add a splash of water when reheating to restore the creaminess.
