Pasta E Fagioli Al Forno

Ingredients

• 1 lb penne rigate or whole wheat penne
• 1/4 lb pancetta, 3 to 4 slices thick cut
• 1 tablespoon extra-virgin olive oil
• 2 celery ribs
• 1 carrot, peeled and grated
• 1 onion, peeled and chopped
• 2-3 large garlic cloves
• 2 sprigs fresh rosemary
• 3-4 sprigs fresh thyme, finely chopped
• 1 fresh bay leaf
• fresh ground black pepper

• 1 (15 ounce) can small white beans
• 1/2 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• nutmeg, to taste
• 1 1/2 cups grated romano cheese

Directions

1. 1

   Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.

2. 2

   Chop pancetta into 1/4-inch dice.

3. 3

   While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.

4. 4

   While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.

5. 5

   While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.

6. 6

   Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.