Penne with Green Beans and Bacon

On a cool summer day, when fresh green beans are at the peak of their sweetness, Penne with Green Beans and Bacon is the perfect dish for an outdoor lunch. This first course, typical of Friulian tradition, manages to combine the simplicity of the ingredients with a cooking technique that enhances the flavors: the bacon, slowly browned until crispy, pairs perfectly with the sweetness of the lightly blanched green beans, creating a perfect balance. The use of white wine during cooking not only deglazes the pan but also adds a note of acidity that balances the fat of the bacon. Served with a sprinkle of grated cheese, this penne becomes a dish to share during a family lunch or a gathering with friends, ideal to accompany with a good glass of local white wine. The freshness of the ingredients and their simple preparation make this recipe a must for anyone wishing to savor the authentic cuisine of Friuli Venezia Giulia.

Let's start by cooking the pasta in salted boiling water. In a separate pan, finely chop the onion or spring onion and sauté it with a drizzle of extra virgin olive oil. When the onion is well softened, add the bacon. Let it brown on low heat, then deglaze with some white wine. At this point, add the green beans cut into pieces of about 2 cm. Drain the pasta, toss it in the prepared sauce, and finish with a generous sprinkle of grated cheese. Serve hot.