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30 minutes
4 Servings

Pasta e Fagioli


  • Pasta 300 gr (app. 10.5 oz)
  • Beans 500/600 gr (app.18-20 oz)
  • Celery/carrot/onion
  • Guanciale (aged pork cheek)
  • Rosemary
  • Bay leaves
  • Sage
  • Parmesan cheese
  • Salt and pepper


  1. Gently sauté chopped onions, celery and carrots, and herbs in olive oil.
  2. Once browned, add the beans (which have to be precooked) and let them cook for a while.
  3. After a few minutes add warm water and let it reach the boiling point.
  4. Once it is boiling, add the pasta and let it cook until it is soft and not “al dente”. A couple of minutes before the pasta is cooked, add browned chunks of Guanciale. Once cooked, turn off the heat and let everything rest at room temperature for at least 10-15 minutes, then ready to serve.