Pasta e fagioli

Serves: 4

Ingredients:

• 4 tablespoon extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, finely chopped
• 1 small red onion, finely chopped
• 1 small carrot, finely chopped
• 1 small celery stalk, finely chopped
• 3 (ounces) pancetta, diced
• 3 fresh sage leaves
• 1 spring fresh rosemary
• Salt
• Freshly ground black pepper
• 2 cups cannellini beans
• 4 1/4 cups water
• 1/2 pound spaghetti
• 1/2 cup freshly grated Parmesan cheese
• Fresh parsley, finely chopped

Preparation:

In a large pot, heat up the extra virgin olive oil and sauté the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste. Add the beans and cook for a few minutes. With the back of a fork, mash a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds and add into pot. Stir for a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency. Let rest for 10 minutes off the heat. Add the freshly grated Parmesan cheese, parsley, and finish with a drizzle of extra virgin olive oil. Serve warm.