Total Calories: 643
1 Pour the oil into a large saucepan. Add the pancetta. Cook over medium heat, stirring occasionally, 10 minutes or until lightly browned. Add the onion and cook until it is tender and golden, about 10 minutes.
2 Stir in the garlic and cook 1 minute more. Add the beans, tomatoes, and salt and pepper. Cook 5 minutes.
3 Bring about 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
4 In a large warm serving bowl, toss the pasta with the sauce and parsley. Add a little of the cooking water, if needed. Add the cheese and toss again. Serve with freshly grated Parmigiano-Reggiano.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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