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Pasta and beans




Borlotti beans

300 grams

Tomato sauce, without salt

50 grams


1 leaf

Fresh sage

1 leaf


1 half


1 stem


1 half

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Guanciale, meat

50 grams

Pecorino cheese

40 grams

Fettuccine, rough surface

250 grams

Vegetable broth

to taste

first courses from Italy - Lazio

Pasta and beans

Pasta and beans

with meat with gluten with eggs with lactose high in fiber high in potassium high in phosphorus

ready in

2 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and beans

Tasty soup with dried beans and chopped egg fettuccine

Pasta and beans step 1

step 1

Soak beans in the evening for the next day drain, sciaquateli and cook for about 2 hours over medium heat in a pot with salted water and a bay leaf.

Pasta and beans step 2

step 2

After cooking, take half the amount of beans and pass through a sieve instead keep the remaining half warm.

Pasta and beans step 3

step 3

Chop the onion, celery, carrot, and brown in a pot together with some oil, sage and a slice of bacon for 2/3 minutes

Pasta and beans step 4

step 4

Add the hot broth, (the amount is indicative, it depends on if you like a paste and dense beans or rather liquid and then in the latter 's case, add a greater amount of broth)

Pasta and beans step 5

step 5

the mashed beans, tomato sauce, salt and pepper, stir and cook for 10 minutes over medium heat.

Pasta and beans step 6

step 6

Place the whole beans, reported in ebolizzione, add pasta and cook for about 5 / 6minutes. Serve immediately, with plenty of freshly ground pepper and a sprinkling of pecorino romano.

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