Pasta e Fagioli
Pasta e fagioli might be found all over Italy, but the Roman version hits different. It’s a humble dish rooted in poverty, and when done right, it eats like a rich, slow-cooked stew. The flavor starts with battuto, here, a mix of lardo or guanciale, carrot, celery, and onion cooked down until meltingly soft and deeply aromatic. Borlotti beans bring body and creaminess, and the pasta—tiny cannolicchi (the Roman name for ditalini pasta) or scraps of fresh maltagliati—gets cooked right in the pot, soaking up every bit of savory broth. A touch of tomato paste adds depth without hijacking the earthy vibe.
11 ingredients
Prep: 15 mins
Cook: 1 hr 15 mins
Pasta e Fagioli
Ingredients (11)
Ingredients (11)
Instructions
Heat the lardo (½ oz), carrot (1), celery (1 stalk), and onion (1 medium) in a large pot over low heat and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Increase the heat to medium-high, add the tomato paste (1 Tbsp), and cook until brick red, about 2 minutes.
Add the beans (1 lb) with enough water to cover by a few inches. Bring to a rolling boil, then reduce to a simmer.
Cook, partially covered, until the beans are very soft, 45 minutes to 11⁄2 hours. Add hot water if the beans begin to dry out.
Add the rosemary (1 sprig) and pasta (8 oz) and cook until the pasta is al dente.
Remove and discard the rosemary.
Season with salt and pepper and drizzle with olive oil.
Serve immediately.
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