Creamy White Beans With Pecorino and Pancetta

By Sarah DiGregorio

Published Jan. 22, 2023

Creamy White Beans With Pecorino and Pancetta
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
5(1,240)
Comments
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These superfast, incredibly delicious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara but without the egg yolks. Because the dish is so simple, it helps to use good pancetta (or guanciale, if you can find it) and not the pre-diced kind. (It often comes in a roll; just unroll it and slice it up. You could even use good thick-cut bacon instead of pancetta, if that is easier to find.) Cut into fat batons, the pork crisps up into chewy, salty little nuggets that contrast with the soft beans. The starch from the beans along with the fat from the pancetta plus Pecorino cheese and hot water all emulsify into a creamy, peppery sauce when stirred together vigorously. Because of its salty ingredients, this dish is unlikely to need added salt, but taste at the end and add it if you like.

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Ingredients

Yield:3 to 4 servings
  • 2tablespoons olive oil 
  • 4ounces pancetta, sliced into batons 
  • 5garlic cloves, smashed and chopped 
  • 3(15-ounce) cans white beans, drained 
  • 2tablespoons lemon juice (from about ½ lemon)
  • ½cup/1¾ ounces grated Pecorino cheese, plus more for serving 
  • 1teaspoon black pepper, plus more to taste
  • ½cup hot water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

592 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 16 grams dietary fiber; 1 gram sugars; 31 grams protein; 1477 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, warm the olive oil over medium heat. Add the pancetta and cook, stirring often, until some of the fat has rendered and the pancetta is starting to crisp, about 5 minutes. (Add a splash of water if the pancetta threatens to burn before the fat renders.) Add the garlic and cook, stirring, until the pancetta is crisped and brown and the garlic is soft and fragrant, about 5 minutes.

  2. Step 2

    Increase the heat to medium-high, stir in the beans and lemon juice, and cook, stirring, until the beans are hot, about 3 minutes. Turn off the heat and stir in the Pecorino, black pepper and hot water. Stir vigorously until the sauce is creamy and emulsified, about 1 minute. Serve immediately, topped with more pepper and Pecorino.

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Ratings

5 out of 5
1,240 user ratings
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Comments

blba

This was truly greater than the sum of its parts. I sautéed baby kale with the garlic and pancetta before adding in the beans, to add some more green to the dish.

Zuzu

Don't know what's wrong with my Dutch oven, but I can't add garlic to a hot one for 5 whole minutes. More like 90 seconds. I've made this recipe for years, adding kale, red pepper flakes and a splash of white wine before the beans go in. Eats rich, costs little, reminds of an autumn day in Italy.

Claire

These beans are bangin. No notes.

Kim G

Holy delicious. I coked the dry the gigante beans separately in a crockpot after an overnight soak (see linked recipe). The next day I cooked some thick bacon, added the beans, lemon, pepper and cheese and stirred until the cheese melted. Ate it over homemade toasted sourdough bread. Only thing missing is a glass of wine.

Nini

Good cheap dinner that was easy to make and clean up after, made with one can and added rams - will make again

Tricia

The beans were soupy without added water. I wouldn’t add extra water.

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