Car'bean'ara ‘Pancetta’ Pangrattato

Car'bean'ara ‘Pancetta’ Pangrattato

Cook: 20 min
Serves 2

Before You Start

  • Blender
  • Large pan for pasta water
  • 2 separate pans (one for pangrattato, one for sauce)

Ingredients

  • 1 clove garlic
  • 2 tsp olive oil
  • 100g panko breadcrumbs
  • 1 tsp liquid smoke
  • 2 tsp fresh rosemary
  • 1 lemon
  • 1 tsp sea salt
  • 320g butter beans
  • 1 clove garlic clove (peeled)
  • 1 tsp bouillon powder
  • 1 lemon
  • ½ tsp sea salt
  • 200g spaghetti
  • 2 tsp plant-based butter
  • 65g plant-based parmesan
  • ½ lemon (juiced)
  • 2 tsp nutritional yeast
  • 1 handful of plant-based parmesan
  • black pepper
  • 1 handful of chopped parsley

Method

1

Make the 'pancetta' pangrattato

  • Finely chop the garlic and rosemary leaves.
  • Warm 2 tbsp olive oil over a medium-high heat.
  • Add the garlic and stir for 30 seconds, then toss in the breadcrumbs, liquid smoke and a pinch of salt and fry, stirring, for 6-8 min, until golden and crispy.
  • Take the pan off the heat and stir through the chopped rosemary, sea salt and zested lemon to taste. 
2

Make the pasta sauce

  • Blend the butter beans, garlic, bouillon, zest of the lemon and salt, adding some olive oil or water as needed to loosen, and set aside.
3

Make the car'bean'ara

  • Bring a full pan of water to the boil with plenty of salt, then cook the pasta according to packet instructions.
  • Meanwhile, on a low heat add the sauce to a separate pan with the lemon juice, butter, parmesan and nooch and mix to combine.
  • Once the pasta is cooked, add a good ladle of pasta cooking water to the sauce and mix well to combine (around 3 tbsp).
  • Add the pasta to the pan with tongs directly from the cooking pot, and toss well to coat.
4

Serve

  • Sprinkle over the pancetta pangrattato, black pepper, chopped parsely and more parmesan, and serve.