Fettuccine with beans & pancetta

• pack smoked pancetta↗100g g

  rashers

• fettuccine↗350g g
• runner bean↗400g g

  trimmed and thickly sliced on the diagonal

• crème fraîche↗6 tbsp tbsp
• pack chive15g g

  snipped, or 4 tbsp shredded basil

• finely grated parmesan

  optional

Step-by-step instructions

1. 1

   Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.

2. 2

   When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.

3. 3

   Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.