Cook beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Chill.) Cook pancetta in heavy large skillet over medium heat until crisp, stirring often. Transfer pancetta to paper towels, using slotted spoon. Pour off all but 1 1/2 tablespoons fat from skillet. Add shallots and chopped rosemary to skillet and cook over medium heat 2 minutes, stirring often. Add beans and stir to coat. Add oil and lemon juice and stir until beans are heated through. Season with salt and pepper. Sprinkle with pancetta. Garnish with rosemary sprigs if desired. Serves 6. Bon Appetit April 1992
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|Serving Size: 1 Serving (932g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 92 (57%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 334.1mg||9 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 16.8g|
|Protein 2.5g||4 %|
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Calories per serving: 162
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