The Best Pasta Fagioli!!! 🇮🇹

Ingredients

• 6 slices Bacon (thick‑cut, pork; render fat but keep pieces slightly chewy)
• 2 Tbsp Olive Oil (extra‑virgin)
• 1 medium Onion (yellow, finely chopped)
• 3 cloves Garlic (minced)
• 0.5 tsp Crushed Red Pepper Flakes (adjust to desired heat)
• 0.25 tsp Garlic Powder (optional, adds depth)
• 2 Tbsp All-Purpose Flour (to thicken the sauce)
• 1 can (28 oz) San Marzano Whole Peeled Tomatoes (crush by hand or with spoon before adding)
• 2 cup Water (room temperature)
• 1 can (15 oz) Cannellini Beans (rinsed and drained)
• 2 Bay Leaves (whole)
• 12 oz Pasta (rigatoni, penne, or fusilli; uncooked)
• 0.25 cup Pecorino Romano Cheese (freshly grated)
• 0.25 cup Fresh Basil (chopped, added at end)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Render the Bacon

   Place the large pot over medium heat. Add the bacon slices whole and cook, turning occasionally, until the fat has rendered and the bacon is lightly browned but still slightly chewy (about 5 minutes). Remove the bacon with a slotted spoon, set aside, and keep the rendered fat in the pot.

   Time: PT5M

   Temperature: medium

2. Sauté Aromatics

   Add 2 Tbsp olive oil to the pot if needed (the bacon fat may be enough). Stir in the chopped onion and sauté 3‑4 minutes until translucent. Add minced garlic, crushed red‑pepper flakes, and garlic powder; cook another 30 seconds, stirring constantly.

   Time: PT5M

   Temperature: medium

3. Create a Light Roux

   Sprinkle the 2 Tbsp flour over the aromatics. Whisk vigorously for about 1 minute to coat the vegetables and eliminate lumps; the mixture should turn a light golden color.

   Time: PT2M

   Temperature: medium

4. Add Tomatoes and Water

   Pour the crushed San Marzano tomatoes (including their juice) into the pot, then add 2 cups water. Whisk again until the sauce is smooth. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium-high

5. Simmer and Reduce

   Add the two bay leaves. Reduce heat to a low simmer and leave the pot uncovered for about 30 minutes, stirring occasionally, until the sauce has reduced by roughly one‑quarter and thickened.

   Time: PT30M

   Temperature: low

6. Incorporate Cannellini Beans

   Add the rinsed cannellini beans directly to the pot. Using the potato masher, mash the beans in‑situ until they break down and thicken the sauce, leaving some larger pieces for texture.

   Time: PT5M

   Temperature: low

7. Return Bacon

   Chop the rendered bacon into bite‑size pieces and stir them back into the sauce.

   Time: PT2M

   Temperature: low

8. Cook the Pasta in the Sauce

   Add the uncooked pasta (rigatoni, penne, or fusilli) directly into the simmering sauce. Stir well to ensure the pasta is submerged. Cook according to the pasta package directions (usually 10‑12 minutes) until al dente, stirring every few minutes to prevent sticking.

   Time: PT12M

   Temperature: medium

9. Finish the Dish

   Remove the bay leaves. Stir in the grated Pecorino Romano cheese until melted. Season with salt and freshly ground black pepper to taste. Finally, fold in the chopped fresh basil.

   Time: PT3M

10. Serve

    Ladle the pasta into bowls, drizzle any remaining sauce from the pot, and garnish with extra grated cheese and a few basil leaves if desired.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

71 g

Fat

22 g

Fiber

9 g

Ingredient Substitutions

• Instead of Bacon: Turkey bacon, Smoked pancetta
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: White onion, Shallot
• Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
• Instead of Crushed Red Pepper Flakes: Fresh chili, finely chopped
• Instead of Garlic Powder: Onion powder
• Instead of All-Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
• Instead of San Marzano Whole Peeled Tomatoes: Canned plum tomatoes, Fresh ripe tomatoes (blended)
• Instead of Water: Low‑sodium chicken broth
• Instead of Cannellini Beans: Great Northern beans, White kidney beans
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Pasta: Gluten‑free pasta, Whole‑wheat pasta
• Instead of Pecorino Romano Cheese: Parmesan cheese
• Instead of Fresh Basil: Fresh parsley
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot (6‑quart)
• Wooden Spoon
• Whisk
• Potato Masher
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Colander (optional)

Critical Steps — Do Not Skip

• Render bacon without over‑crisping to keep it slightly chewy.
• Whisk flour into the aromatics to form a smooth roux and avoid lumps.
• Simmer uncovered for 30 minutes to achieve proper reduction.
• Mash cannellini beans directly in the pot for a creamy texture.
• Cook pasta in the sauce so it absorbs the flavors.

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for the richest flavor.
• Reserve a tablespoon of the rendered bacon fat for the final stir‑in; it adds depth.
• Add the fresh basil at the very end to preserve its bright aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Not recommended because the pasta may become mushy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑bean sauce can be prepared up to 24 hours in advance; refrigerate and reheat before adding fresh pasta.
• Cooked bacon can be stored separately and added just before serving to retain texture.

Frequently Asked Questions