Pasta with beans and bacon

Ingredients for 4 servings:

• 280 g pasta, chunky
• 160 g belly bacon (pancetta), alternatively smoked pork belly or bacon
• 2 tbsp extra virgin olive oil, cold squeezed
• 1 onion(s)
• 1 sprig(s) of rosemary, approx. 10 cm long), alternatively 20 dried rosemary needles
• 1 can tomato(s), chopped, approx. 400 g
• 160 g beans, white, from the can*
• Salt
• pepper, black
• 30 g Parmesan or Pecorino, if possible freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pasta with onions and pancetta

Dice 160g of bacon. Heat 2 tablespoons of olive oil in a pan and fry the bacon until crispy. Meanwhile, cook 280g of pasta in plenty of salted water until al dente. Finely chop one onion. Remove the bacon and set aside. Sauté the onion and about 20 rosemary sprigs in the bacon fat until the onion begins to appear translucent. Add the tomatoes and continue cooking until the pasta is cooked. Rinse the canned beans in a sieve with cold water. Add the beans to the sauce and bring back to a boil. Season with salt and pepper. Drain the pasta and mix it with the cooked bacon in the sauce. Serve with plenty of freshly grated Parmesan cheese. *Cannellini beans are preferred.