White Beans with Pancetta and Pecorino

• italian
• main
• pork

Creamy, cacio e pepe–style white beans with crisped pancetta. Yield: 3 to 4 servings.

Ingredients

• 2 tbsp olive oil
• 4 ounces pancetta, sliced into batons
• 5 garlic cloves, smashed and chopped
• 3 (15-ounce) cans white beans, drained
• 2 tbsp lemon juice (from about 1/2 lemon)
• 1/2 cup / 1¾ ounces grated Pecorino cheese, plus more for serving
• 1 tsp black pepper, plus more to taste
• 1/2 cup hot water

Method

1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the pancetta and cook, stirring often, until some of the fat has rendered and the pancetta is starting to crisp, about 5 minutes. (Add a splash of water if the pancetta threatens to burn before the fat renders.) Add the garlic and cook, stirring, until the pancetta is crisped and brown and the garlic is soft and fragrant, about 5 minutes.
2. Increase the heat to medium-high, stir in the beans and lemon juice, and cook, stirring, until the beans are hot, about 3 minutes. Turn off the heat and stir in the Pecorino, black pepper, and hot water. Stir vigorously until the sauce is creamy and emulsified, about 1 minute. Serve immediately, topped with more pepper and Pecorino.