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Green Beans with Pancetta, Garlic & Herbs

Scott Phillips

Servings: four.

The olive oil and pancetta create an unctuous sauce that barely coats the beans.


  • 1 Tbs. olive oil
  • 4 oz. pancetta (about three 1/4-inch-thick slices), cut into small dice
  • 3 medium cloves garlic, chopped
  • 1/2 lb. fresh green beans, trimmed
  • 1/2 tsp. kosher salt; more to taste
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh rosemary
  • Freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 15
  • Sodium (mg): 640
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 7


  • Heat the olive oil in a medium skillet over medium heat until it shimmers. Add the pancetta and cook, stirring frequently, until the fat is rendered and the pancetta is slightly crisped, 8 to 10 min. Add the garlic and the beans and toss to coat with the oil.
  • Add enough water to just cover the beans. Add the salt. Simmer until the beans are fork-tender and fully cooked (taste one to check) and the liquid has cooked down to a thick sauce, 25 to 30 min. If the beans are tender but the sauce seems watery, boil it briefly to thicken.
  • Toss in the parsley and rosemary and season to taste with salt and pepper.


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