Fettuccine with beans & pancetta

Health score
15%
Fettuccine with beans & pancetta
20 min.
4
633kcal

Suggestions


Indulge in a delightful culinary experience with our Fettuccine with Beans & Pancetta, a dish that beautifully marries rich flavors and wholesome ingredients. Ready in just 20 minutes, this recipe is perfect for a quick lunch, a satisfying main course, or even a tantalizing side dish that will impress your guests.

Imagine the irresistible aroma of crispy smoked pancetta sizzling in a pan, releasing its savory goodness, while tender, vibrant runner beans add a burst of color and nutrition to your plate. The creamy embrace of crème fraîche brings everything together, creating a luscious sauce that perfectly coats each strand of fettuccine. With the fresh notes of snipped chives or basil elevating the dish, every bite is a celebration of flavors.

This meal not only pleases the palate but also caters to various dietary preferences, making it a versatile addition to your menu. Not to mention, serving it with a sprinkle of finely grated Parmesan enhances the richness and depth, creating a dish that feels indulgent yet surprisingly simple to prepare.

Whether you're enjoying it as a cozy family dinner or a laid-back lunch with friends, Fettuccine with Beans & Pancetta promises to deliver a delightful experience that will have everyone coming back for seconds. It's all about enjoying good food, good company, and celebrating the joys of home cooking!

Ingredients

  • 100 pancetta smoked
  • 350 fettuccine barilla 
  • 400 jicama trimmed sliced
  • tbsp crème fraîche 
  • 15 chives shredded snipped
  • servings parmesan finely grated

Equipment

  • bowl
  • frying pan

Directions

  1. Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.
  2. When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.
  3. Drain and tip into a large serving bowl. Toss with the crme frache, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky).
  4. Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.

Nutrition Facts

Calories633kcal
Protein17.48%
Fat35.92%
Carbs46.6%

Properties

Glycemic Index
32.75
Glycemic Load
27.05
Inflammation Score
-7
Nutrition Score
22.213478274967%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
0.25mg
Kaempferol
0.38mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:632.61kcal
31.63%
Fat:25.17g
38.72%
Saturated Fat:11.12g
69.52%
Carbohydrates:73.46g
24.49%
Net Carbohydrates:65.58g
23.85%
Sugar:4.37g
4.85%
Cholesterol:121.02mg
40.34%
Sodium:674.17mg
29.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.55g
55.1%
Selenium:82.12µg
117.32%
Phosphorus:488.93mg
48.89%
Calcium:420.7mg
42.07%
Manganese:0.83mg
41.64%
Fiber:7.88g
31.53%
Vitamin C:22.54mg
27.32%
Magnesium:82.32mg
20.58%
Zinc:3.04mg
20.27%
Vitamin B1:0.26mg
17.07%
Vitamin B6:0.34mg
16.87%
Copper:0.34mg
16.86%
Vitamin B3:3.17mg
15.83%
Vitamin B2:0.26mg
15.42%
Iron:2.68mg
14.91%
Potassium:474.2mg
13.55%
Vitamin B12:0.78µg
12.94%
Vitamin B5:1.28mg
12.8%
Vitamin A:594.18IU
11.88%
Folate:44.49µg
11.12%
Vitamin K:9.51µg
9.05%
Vitamin E:1.03mg
6.89%
Vitamin D:0.51µg
3.42%