Balsamic Pancetta Green Beans With Shallots

• 1 (4 ounce) package sliced pancetta, chopped
• 1/2 cup thinly sliced shallot
• 2 tablespoons balsamic vinegar
• 1 - 1 1/2 lb fresh green beans, trimmed
• 1/4 teaspoon coarse salt
• 1/4 teaspoon ground black pepper

1. Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
2. Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
3. Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.

pancetta, shallot, balsamic vinegar, green beans, coarse salt, ground black pepper

Taken from www.food.com/recipe/balsamic-pancetta-green-beans-with-shallots-351559 (may not work)