Pasta e Fagioli

Method

1. Bring a pot of water to a boil and set aside for later.
2. In a separate pot, add a drizzle of olive oil and a whole garlic clove (skin on). When it sizzles, add 85 g of guanciale and cook until crispy and browned.
3. Add a sprig of rosemary and cook for 30 seconds.
4. Remove half of the rendered fat from the pot and reserve it.
5. Add 60 g each of chopped celery, carrot, and onion. Sauté until softened.
6. Add 500 g of cooked or canned borlotti beans (rinsed). Stir well, then add a ladle of the hot water from step 1. Stir until the water evaporates and a cream forms.
7. Remove the garlic clove.
8. Add enough hot water to just cover the beans (about 1 cm above).
9. Cover with a lid and bring to a boil. Add 1 tablespoon of double-concentrated tomato paste, a pinch of thyme, and a pinch of marjoram. Mix well.
10. Season lightly with salt (the guanciale and beans already contain salt); adjust at the end.
11. Add 200 g of mezzi rigatoni (or other short pasta). Cook for 5 minutes with the lid on, stirring occasionally.
12. After 4 minutes, taste the liquid and adjust salt. If too dry, add a little more hot water. Replace lid and cook for the remaining minute.
13. Remove the pot from the heat and let it rest with the lid on for the remaining 3 minutes of pasta cooking time (total 8 minutes).
14. Remove the lid, add a generous grind of black pepper and a drizzle of extra-virgin olive oil. Stir well.
15. Serve the pasta e fagioli in bowls. Top each serving with a teaspoon of the reserved guanciale fat for extra aroma.
16. Optionally, add an extra drizzle of olive oil.