75g cubed pancetta or 4 rashers streaky bacon, diced
6 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
1 tsp chopped fresh rosemary
400g can butter beans, drained and rinsed
Grated zest and juice of 1/2 small lemon
Handful chopped fresh parsley
Fresh Parmesan shavings, to serve
1. Bring a large pan of water to the boil and cook the spaghetti according to packet instructions or until al dente.
2. Meanwhile, heat a non-stick pan and cook the pancetta or bacon for 3-4 minutes until golden and crisp. Add the olive oil, onion, garlic and rosemary and cook for 6-7 minutes until softened. Add the butter beans and warm through. Stir in the lemon zest and juice and chopped fresh parsley. Season well with salt and pepper.
3. Drain the spaghetti well and return to the saucepan. Toss in the pancetta and butter bean mixture. Serve with several shavings of fresh Parmesan.
- Pick a light and tasty, simple Italian red, such as Bardolino or Valpolicella.