The whole world loves Italian food: fine pasta with creamy sauce, sophisticated pizza with blue cheese or a risotto with saffron. No one has anything against it. And then there is also pasta with onions, beans and bacon – it sounds more like South Tyrol, rugged mountains and ice cold lakes. Yes, but this simple and down-to-earth home cooking is also a classic dish of Bella Italia, albeit from the north of the beautiful country.
Italian cuisine is regionally influenced and usually requires only a few ingredients. A good example is the pasta with onions, beans and bacon. In Germany there is this ingenious combination, especially with potatoes. And sometimes you sneak some mushrooms into the sauce. Whether with pasta or potatoes – the dish is a hit. You can find more classics of everyday Italian cuisine in our gallery:
For the pasta with onions, beans and bacon we use broad beans. Unfortunately, it has been completely underestimated for a long time. They had a nasty reputation for smelling and tasting musty. But this is not the case. That’s why I’m glad they’re making a comeback right now. Okay, their preparation is time consuming, but it’s worth it. However, for this dish I use frozen goods, which saves us fumbling.
Are you generally interested in ingredients, their properties and tips for preparation? Feel free to visit our cooking school, where you can read, for example, whether it is a good idea to eat green beans raw.
Traditional home cooking: pasta with onions, beans and bacon
Simple and down to earth: pasta with onions, beans and bacon
Cook the frozen beans according to package directions. Then quench in a sieve and let drain. Peel onions and garlic and cut into fine slices. Wash the basil, shake dry and pick the leaves. Cut the pancetta into thin strips and then cut in half again.
Cook the pasta in a large pot of salted water. Meanwhile, heat the olive oil in a pan, add the bacon and fry until crispy. Remove the pancetta from the pan and sauté the onions and garlic in the seasoned fat.
Put the beans and the finished pasta in the pan with some pasta water. Season with salt and pepper, then fold in the crispy pancetta and that’s it. Divide the pasta between the plates and garnish with basil leaves. Serve with fresh parmesan and a coarse grater.