Runner beans, crispy pancetta chunks, creme fraiche, cooked spaghetti and freshly snipped chives combine to create this delicious pasta dish that's just perfect for a mid-week dinner.
- 350g spaghetti
- 400g runner beans, trimmed and sliced
- 100g smoked pancetta
- 6 tbsp. creme fraiche
- 15g snipped chives
- Good pinch salt and black pepper
- Good handful grated parmesan
Put the spaghetti into a large pot of boiling, salted water. Cook according to packet instructions, adding the beans for the last 4-5 minutes of cooking.
Meanwhile, fry the pancetta in a dry frying pan or until crisp and golden. Drain the pasta and beans, add to the pan of pancetta along with the creme fraiche, chives, salt, pepper and parmesan. Toss to combine, then serve immediately.