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.
* approximate values per serving
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.
One of the tastiest variations of pennette with green beans and bacon is the baked version. This recipe involves preparing the ingredients as in the traditional recipe, but after sautéing them in a pan, they are transferred to a baking dish. By adding a generous sprinkle of grated cheese and a few knobs of butter, the dish is baked until golden. The result is a crispy crust that makes the pennette even more appetizing. This cooking method enhances the flavors and makes the preparation perfect for a family dinner or an evening with friends. Don't forget to pair the dish with a good Friulian white wine to further enhance the flavors!
In Friuli Venezia Giulia, pennette with green beans and bacon take on a local twist thanks to the use of fresh, quality ingredients. Here, the bacon can be replaced with guanciale, giving the dish a more intense and characteristic flavor. Additionally, it is common to enrich the preparation with local aromatic herbs such as thyme or rosemary, which add freshness. This regional variant is perfect for those who want to savor the authentic tastes of Friulian tradition while remaining true to the simplicity and goodness of the ingredients. Serve with a Friulian red wine for a perfect pairing!
For those who want a lighter version of classic pennette with green beans and bacon, a light preparation can be chosen. In this variant, bacon can be replaced with diced chicken or turkey sautéed in a pan. Additionally, the amount of extra virgin olive oil can be reduced, and whole wheat pasta can be chosen, which offers a greater supply of fiber and nutrients. The green beans can also be steamed to preserve their nutritional benefits. This recipe is ideal for those who wish to maintain a balanced diet without sacrificing flavor.
Green beans, the main ingredient in pennette with green beans and bacon, are an excellent source of vitamins and minerals. Rich in vitamins C, K, and A, they also provide a good amount of fiber, which aids digestion. Furthermore, they contain antioxidants that help combat free radicals in our bodies. A serving of pennette with green beans and bacon provides about 400-500 calories, depending on the amounts of oil and bacon used. This dish, therefore, is not only flavorful but also contributes to a healthy and balanced diet, making it a great choice for a nutritious meal.
Freezing pennette with green beans and bacon is possible, but there are some precautions to follow. It is advisable to freeze the dish without cream or other fresh ingredients added later, in order to preserve the texture and flavor. Before freezing, allow the pennette to cool completely and then transfer them to airtight containers or food bags, ensuring to remove excess air. At the time of consumption, simply thaw in the refrigerator and reheat in a pan, possibly adding a drizzle of oil to revive the flavors. This way, you can enjoy a good plate of pennette even after a few days, without compromising quality!