Fagioli Con Salvia E Pancetta

String beans with sage and pancetta

Line baking sheet with several layers of paper towels.

Cook beans in large pot of boiling salted water until crisp-tender , 4 to 6 minutes depending on size of beans.

Drain.

Spread beans out on paper towels.

Combine pancetta and 1 tablespoon olive oil in large nonstick skillet.

Saute over medium heat until pancetta is crisp , separating pieces with 2 forks , about 10 minutes.

Add sage and stir until fragrant , about 1 minute.

Transfer to plate.

Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.

Add beans and saute until heated through , about 5 minutes.

Add pancetta mixture and toss to blend.

Season to taste with freshly ground black pepper.

Transfer to large bowl.

Sprinkle with sea salt , if desired , and serve.

string beans, pancetta, extra virgin olive oil, fresh sage