Pasta E Fagioli Al Forno (Rachael Ray)

• salt↗
• penne rigate↗1 lb

  or 1 lb whole wheat penne

• pancetta↗1⁄4 lb

  3 to 4 slices thick cut like bacon

• extra virgin olive oil↗1 tablespoon
• celery ribs↗3

  from the heart with leafy tops chopped

• carrot↗1

  peeled and grated

• onion↗1

  peeled and chopped

• large garlic cloves↗2 -3

  finely chopped

• fresh rosemary↗2

  leaves finely chopped

• fresh thyme↗3 -4

  leaves finely chopped

• fresh bay leaf↗1
• fresh ground black pepper↗
• small white beans↗1

  (15 ounce) can, rinsed and drained

• dry white wine↗1⁄2 cup
• butter↗2 tablespoons
• tablespoons all-purpose flour↗2
• cups milk↗2
• nutmeg, to taste↗
• cups grated romano cheese1 1⁄2

Step-by-step instructions

1. 1

   Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.

2. 2

   Chop pancetta into 1/4 inch dice.

3. 3

   While pasta cooks, heat a skillet with olive oil over medium to medium high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.

4. 4

   While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.

5. 5

   While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.

6. 6

   Drain pasta and return the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.