Pancetta Green Beans

• 12 ounces green beans, trimmed
• 3 ounces pancetta,* coarsely chopped
• 1 tablespoon butter

1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
2. Drain.
3. Transfer to bowl of ice water; cool 5 minutes.
4. Drain.
5. Transfer beans to paper towels and pat dry.
6. Heat large skillet over medium heat.
7. Add pancetta and saute until crisp, about 3 minutes.
8. Using slotted spoon, transfer to paper-towel-lined plate to drain.
9. Increase heat to medium-high.
10. Add butter to same skillet.
11. Add beans and stir until heated through, about 4 minutes.
12. Season with salt and pepper.
13. Stir in pancetta.
14. *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets

green beans, pancetta, butter

Taken from www.epicurious.com/recipes/food/views/pancetta-green-beans-109269 (may not work)