Creamy Spaghetti And Beans Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
911
FAT
129%
CHOL
75%
SOD
82%

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Ingredients for 4 servings

2 carrots, cut into a small dice

1 pound spaghetti

Salt and freshly ground black pepper

4 cloves garlic, chopped

1 medium onion, chopped

2 tablespoons extra-virgin olive oil

5 to 6 cups chicken stock

1/4 pound chunk pancetta chopped into small dice

A generous handful flat-leaf parsley, finely chopped

1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)

1 cup dry white wine, eyeball it

5 to 6 sprigs fresh thyme

1 fresh bay leaf

1 cup grated Parmigiano-Reggiano

2 tablespoons butter

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