Frank DeCarlo, Chef, Bacaro:
Pasta E Fasoi

Ingredients:
(Serves 6 to 8)
2 cups dried borlotti beans
1 bay leaf
3 ounces of pancetta, chopped
1 med Spanish onion, minced
3 cloves of garlic, minced
Sea salt
Freshly ground black pepper
1 cup canned plum tomatoes, drained & chopped
1 quart of chicken or vegetable stock
1 quart of water
1 cup of dried pasta (bigoli (cut), bucatini(cut), elbows)
1 tablespoon chopped fresh rosemary
¼ cup of freshly grated Grana Padano cheese
Extra Virgin olive oil

Preparation:
Cover the beans in cold water, cook them to tenderness in salted water with a bay leaf.
Drain & hold them aside. Heat olive oil in a large pot over medium heat.
Add pancetta & cook about 3 minutes.
Add garlic & onion and season with salt & pepper. Cook until softened, about 3 minutes.
Add stock, water, beans, and tomatoes. Bring to simmer.
Remove half of beans to a blender and puree. Add salt & pepper to taste.
Add rosemary.
Cook pasta in salted boiling water, just to al dente, drain & add to soup. Stir in the cheese.
Ladle soup into 6 bowls & top with more cheese & drizzle of olive oil.

Bacaro, 136 Division Street (near Ludlow Street); 212-941-5060.