Balsamic green beans and pancetta



15 min


4 to 6 servings

* PLUS Cooking time: 5 minutes
Balsamic green beans and pancetta

Roberto Caruso


  • 3 thin slices mild pancetta , or bacon
  • 2 small shallots
  • 500 g green beans , about 8 cups
  • 1 tsp butter , or olive oil
  • 1/2 tsp salt
  • 2 tbsp balsamic vinegar
  • shavings of parmesan , optional


  • Bring a large saucepan of water to a boil over high heat. Meanwhile, slice pancetta into thin strips. Finely chop shallots. They should measure about 3 tablespoons (45 mL). Trim ends from beans. Melt butter in a wide frying pan set over medium-heat. Add pancetta and shallots. Stir often until meat is crisp, 3 to 5 minutes. While pancetta is cooking, slip beans into boiling water. Boil, uncovered, until almost tender-crisp, 2 to 3 minutes. Drain thoroughly.
  • When pancetta is cooked, add hot beans to pan. Sprinkle with salt. Pour in vinegar. Stir often until vinegar is absorbed, 1 minute. Turn onto a platter. Garnish with Parmesan shavings, if you wish. Serve immediately.

Nutrition (per serving)

  • Calories
  • 87,
  • Protein
  • 2.5 g,
  • Carbohydrates
  • 6.9 g,
  • Fat
  • 5.9 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 271 mg.

Mild Italian bacon and balsamic vinegar jazz up everyday green beans.

Make ahead

After boiling beans, drain and plunge into a bowl of ice water to stop cooking. Drain. Pat dry with paper towels. Wrap and refrigerate. Prepare shallots and pancetta following recipe, but don’t cook. Wrap and refrigerate up to 2 days. When ready to cook, continue with recipe. Beans may need a couple extra minutes to heat.