In a large pot, heat up the extra-virgin olive oil and saute 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 up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about 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 Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1793g)|
|Recipe Makes: 1|
|Calories from Fat: 1997 (67%)|
|Amt Per Serving||% DV|
|Total Fat 221.9g||296 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 104.3g|
|Polyunsanturated Fat 73.8g|
|Cholesterol 0mg||0 %|
|Sodium 134.2mg||5 %|
|Potassium 1889.7mg||50 %|
|Total Carbohydrate 216.2g||64 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 203.4g|
|Protein 48.7g||70 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2994
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!