Whole Wheat Pasta With Pancetta, Green Beans, and Tomatoes

• 8 ounces whole wheat spaghetti
• 12 cup pancetta, diced
• 12 lb green beans, cleaned with stem ends removed
• 12 cup grape tomatoes, halved
• 14 cup parmesan cheese, grated
• 14 cup romano cheese, grated
• 1 cup basil, fresh with leaves torn
• salt
• pepper

1. In a large pot, cook pasta according to box directions.
2. Drain and reserve 1 cup of pasta water.
3. Cook Pancetta in a large skillet over medium heat until crispy, about 10-11 minutes.
4. Drain off oil but reserve 1 TBS of fat in the skillet.
5. Add green beans to the skillet and season with salt & pepper.
6. Cook on medium heat for about 4-5 minutes.
7. Add tomatoes.
8. Cook another 2-3 minutes.
9. Transfer to pot with pasta.
10. Add pancetta, some of the pasta water and cheese -- enough to make a thin sauce.
11. Stir in basil and serve immediately.

whole wheat spaghetti, pancetta, green beans, grape tomatoes, parmesan cheese, romano cheese, basil, salt, pepper

Taken from www.food.com/recipe/whole-wheat-pasta-with-pancetta-green-beans-and-tomatoes-396489 (may not work)