Green Beans with Sage and Pancetta

• 2 1/2 pounds green beans, trimmed
• 8 ounces thinly sliced pancetta, coarsely chopped
• 2 tablespoons extra-virgin olive oil, divided
• 3 tablespoons coarsely chopped fresh sage
• Fleur de sel* or other medium-grain sea salt for serving (optional)

1. Line baking sheet with several layers of paper towels.
2. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans.
3. Drain.
4. Spread beans out on paper towels.
5. DO AHEAD: Can be made 2 hours ahead.
6. Let stand at room temperature.
7. Combine pancetta and 1 tablespoon oil in large nonstick skillet.
8. Saute over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.
9. Add sage and stir until fragrant, about 1 minute.
10. Transfer to plate.
11. Heat remaining 1 tablespoon oil in same skillet over medium-high heat.
12. Add beans and saute until heated through, about 5 minutes.
13. Add pancetta mixture and toss to blend.
14. Season to taste with freshly ground black pepper.
15. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.
16. *A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.

green beans, pancetta, extravirgin olive oil, fresh sage, salt

Taken from www.epicurious.com/recipes/food/views/green-beans-with-sage-and-pancetta-240692 (may not work)