Authentic Pasta E Fagioli - Grandma's Recipe

Ingredients

• 0.5 pound Ditalini Pasta (short tube pasta; can substitute with small shells or elbow macaroni)
• 29 ounce Cannellini Beans (drained and rinsed; one standard 29‑oz can)
• 4 ounce Pancetta (diced; renders fat for flavor)
• 1 tablespoon Olive Oil (extra‑virgin, used to start rendering the pancetta)
• 0.5 onion Onion (medium, diced)
• 3 clove Garlic (minced)
• 28 ounce San Marzano Tomatoes (canned, crushed or blended; only a small amount needed for flavor)
• 1 piece Parmesan Rind (saved from a block of Parmigiano‑Reggiano; adds umami)
• 6 cup Water (tap water, used as cooking liquid)
• to taste pinch Salt (add at the end after tasting)
• to taste pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Prep Ingredients

   Dice the half onion, mince the garlic cloves, drain and rinse the beans, open the tomato can, dice the pancetta, and set aside the Parmesan rind.

   Time: PT5M

2. Render Pancetta

   Heat the Dutch oven over medium heat, add the diced pancetta and a splash of olive oil, and cook 5‑10 minutes until the fat is fully rendered and the meat is soft.

   Time: PT8M

3. Sauté Onion and Garlic

   Add the diced onion to the rendered fat, sauté for about 2 minutes on low‑medium heat, then add the minced garlic and cook another minute until fragrant.

   Time: PT3M

4. Add Optional Herbs/Spice

   If desired, stir in a pinch of rosemary or red pepper flakes now.

   Time: PT1M

5. Add Water and Beans

   Pour in 6 cups of water, add the drained beans, and bring the mixture to a gentle simmer.

   Time: PT5M

6. Blend Portion of Beans and Tomatoes

   Add a few spoonfuls of the crushed San Marzano tomatoes and about half of the beans to the immersion blender. Pulse a few times to create a thickened, slightly creamy base.

   Time: PT3M

7. Add Pasta

   Stir the ditalini pasta into the pot, ensuring it is fully submerged in the liquid.

   Time: PT1M

8. Cook Pasta

   Simmer the pasta for 8‑9 minutes, stirring frequently to prevent sticking. Add a little extra water if the mixture becomes too thick.

   Time: PT9M

9. Finish with Cheese and Oil

   Stir in the Parmesan rind and let it melt, then drizzle a little extra‑virgin olive oil. Taste and season with salt (and more pepper or red pepper flakes if desired).

   Time: PT2M

10. Serve

    Ladle the pasta into bowls and serve with crusty bread on the side.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ditalini Pasta: Small Shells, Elbow Macaroni, Other short pasta
• Instead of Cannellini Beans: Borlotti beans, Navy beans, Great Northern beans
• Instead of Pancetta: Bacon, Guanciale, Pork belly
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder
• Instead of San Marzano Tomatoes: Other canned crushed tomatoes
• Instead of Parmesan Rind: Grated Parmesan cheese
• Instead of Red Pepper Flakes: Fresh chili, Cayenne pepper

Equipment Needed

• Heavy Dutch Oven
• Immersion Blender
• Chef's Knife
• Cutting Board
• Measuring Cups
• Wooden Spoon or Spatula
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Render the pancetta fully to develop flavor and provide cooking fat.
• Blend a portion of beans and tomatoes before adding pasta for a creamy texture.
• Stir frequently while the pasta cooks to prevent sticking.

Chef Tips from the Video

• Save Parmesan rinds from any cheese block; they add umami to soups, stews, and pasta dishes.
• If you prefer a vegetarian version, replace pancetta with smoked olive oil or a plant‑based bacon alternative.
• For extra depth, use chicken or vegetable stock instead of water.

Troubleshooting

Storage

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

Freezer: Not recommended; pasta may become mushy after freezing.

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

Make-Ahead Tips

• The dish improves after resting; refrigerate and reheat the next day for deeper flavor.
• If reheating, add a little water to loosen the sauce and stir gently.

Frequently Asked Questions