Welcome to Arley . The Plant-Based Food Evolution – Deliciously from Plants

Bean & Pancetta Salad

INGREDIENTS

4oz of Carrots

1 Pint of water

1 clove of garlic

4oz of Carrots

1 Pint of water

1 clove of garlic

PREP TIME:

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COOKING TIME:

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Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water. Cook the meat cubes in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove pancetta, reserving drippings in skillet. Drain on paper towels. Sauté shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; sauté 1 minute. Add reserved

pasta water to shallots and garlic; bring to boil. Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time. Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat;
add cooked pancetta cubes,

Parmesan cheese, and remaining ingredients.
Sprinkle with additional Parmesan cheese, if desired.