Fagioli Con Salvia E Pancetta

• 2 12 lbs string beans, trimmed
• 8 ounces pancetta, thinly sliced and coarsely chopped
• 2 tablespoons extra virgin olive oil, divided
• 3 tablespoons fresh sage, coarsely chopped

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. Combine pancetta and 1 tablespoon olive oil in large nonstick skillet.
6. Saute over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.
7. Add sage and stir until fragrant, about 1 minute.
8. Transfer to plate.
9. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.
10. Add beans and saute until heated through, about 5 minutes.
11. Add pancetta mixture and toss to blend.
12. Season to taste with freshly ground black pepper.
13. Transfer to large bowl; sprinkle with sea salt, if desired, and serve.

string beans, pancetta, extra virgin olive oil, fresh sage

Taken from www.food.com/recipe/fagioli-con-salvia-e-pancetta-271311 (may not work)