Recipe information
Yield
Makes 4 servings
Ingredients
12 ounces green beans, trimmed
3 ounces pancetta,* coarsely chopped
1 tablespoon butter
Preparation
Step 1
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool 5 minutes. Drain. Transfer beans to paper towels and pat dry.
Step 2
Heat large skillet over medium heat. Add pancetta and sauté until crisp, about 3 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Increase heat to medium-high. Add butter to same skillet. Add beans and stir until heated through, about 4 minutes. Season with salt and pepper. Stir in pancetta.
Step 3
*Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets
