Pasta e Fagioli

By Ben · cooked up in Sprig

Crispy guanciale renders its fat into the base of this rustic Neapolitan soup-stew, where broken spaghetti mingles with creamy borlotti beans in a tomato-enriched broth. Each spoonful delivers that perfect balance between soup and pasta dish, thick enough to coat the spoon but loose enough to slurp. This is comfort food for cold evenings when you want something that fills the house with the smell of slow-cooked tomatoes and herbs.

Ingredients

• 1 1/2 cups dried borlotti beans, soaked overnight
• 4 ounces guanciale, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) whole San Marzano tomatoes, crushed by hand
• 6 cups chicken stock
• 8 ounces spaghetti, broken into 2-inch pieces

• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup Parmigiano-Reggiano, grated
• Extra virgin olive oil for serving

Instructions

1. Drain and rinse the soaked borlotti beans. Place in a large pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender but not mushy.
2. Reserve 2 cups of the bean cooking liquid, then drain the beans. Set aside half the beans and mash the remaining half with a fork to create a creamy base.

1. In a large Dutch oven or heavy pot, cook the diced guanciale over medium heat for 5-7 minutes until crispy and the fat is rendered. Remove guanciale with a slotted spoon and set aside.
2. Add onion, celery, and carrot to the rendered fat. Cook for 8-10 minutes until vegetables are softened and lightly golden. Add garlic and cook for another minute until fragrant.
3. Add the crushed tomatoes, rosemary, and bay leaves. Cook for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture darkens.
4. Add both whole and mashed beans, chicken stock, and reserved bean liquid. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

1. Add the broken spaghetti to the simmering soup. Cook for 8-10 minutes, stirring frequently, until pasta is al dente. The soup should be thick but still liquid - add more stock or bean liquid if needed.
2. Remove bay leaves and rosemary sprigs. Stir in half the crispy guanciale. Taste and adjust seasoning.
3. Ladle into bowls and top with remaining guanciale, grated Parmigiano-Reggiano, and a drizzle of olive oil. Serve immediately with crusty bread.

Chef's tips

Nutrition (per serving, estimated)

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