Spaghetti with pancetta, butter beans and rosemary

Method

1. Bring a large pan of water to the boil and cook the spaghetti according to packet instructions or until al dente.

2. Meanwhile, heat a non-stick pan and cook the pancetta or bacon for 3-4 minutes until golden and crisp. Add the olive oil, onion, garlic and rosemary and cook for 6-7 minutes until softened. Add the butter beans and warm through. Stir in the lemon zest and juice and chopped fresh parsley. Season well with salt and pepper.

3. Drain the spaghetti well and return to the saucepan. Toss in the pancetta and butter bean mixture. Serve with several shavings of fresh Parmesan.