Ligurian Pancetta and Bean Sauce - 37g Carbohydrate; 10g Dietary Fiber

Pancetta and Bean Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
1/3 pound smoked pancetta
2 tablespoons extra virgin olive oil
1/2 teaspoon fennel seeds
4 small zucchini -- trimmed and diced
1/3 cup whipping cream
salt and freshly ground pepper to taste
1 can white kidney beans -- (14-oz) drained and rinsed
To serve: cooked pasta to serve 4 people

Remove excess fat from pancetta and place pieces of fat in a large saucepan. Heat gently to release fat. Remove pieces from pan. Dice remaining pancetta. Add oil to fat in the saucepan and fry pancetta until lightly browned. Add fennel seeds and cook another minute or so. Add zucchini and toss with pancetta and fennel seeds over medium heat 3-4 minutes. Add cream, salt and pepper. Bring to a boil. Add beans and cook another 1-2 minutes until heated through. Take care not to break beans when stirring. Toss pasta with sauce and serve at once. Makes 4 servings. As with many of the best pasta sauces there are only a few ingredients in this sauce from Liguria. The secret of tis success lies in the unique combination of flavors. I did a lot of experimenting to get it right. Serve with fusilli.

Per Serving (excluding unknown items): 384 Calories; 17g Fat (39.7% calories from fat); 22g Protein; 37g Carbohydrate; 10g Dietary Fiber; 46mg Cholesterol; 555mg Sodium. Exchanges: 2 Grain(Starch) ; 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.
Nutr. Assoc. : 2122 0 0 0 0 0 0 0