- 1 pound green beans, ends trimmed, strings removed (if any)
- 2 ounces pancetta, diced very small
- 2-3 large shallots, chopped
- 2 teaspoons butter
- Freshly ground black pepper
- Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes.
- Drain and place the beans in a bowl of ice water to stop the cooking.
- Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
- Heat a large sauté pan on medium high heat.
- Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes.
- Use a slotted spoon to remove the pancetta from the pan to a plate.
- Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
- Add butter to the pan; add the drained green beans and pancetta.
- Season to taste with salt and pepper.
- Stir constantly until the beans are hot and are well mixed with the shallots and pancetta.
- Serve immediately.