Green Beans with Shallots and Pancetta

Ingredients

• 1 pound green beans, ends trimmed, strings removed, if any
• Salt
• 2 ounces pancetta, diced very small
• 2-3 large shallots, chopped
• 2 teaspoons butter
• Freshly ground black pepper

Directions

1. Put the beans into generously salted boiling water in a large pot and blanch for 4 minutes, just to the crisp-tender stage. Taste 1 bean; if it still feels chewy, continue cooking a little longer. For French cut or very thin beans, begin checking at 1 1/2 to 2 minutes, since they can finish before 4 minutes.
2. Drain the beans, then move them straight into a bowl filled with ice water so the cooking stops. Drain them once more and put them aside. You can also do this part 1 day ahead and refrigerate the beans.
3. Warm a large sauté pan over medium high heat. Add the finely diced pancetta and cook it, stirring now and then, until it has taken on a little color, 2-3 minutes. Lift the pancetta out with a slotted spoon and transfer it to a plate.
4. Add the shallots to the same pan. Cook them over medium high heat in the pancetta drippings, stirring frequently, until they are lightly browned.
5. Add the butter to the pan, then return the drained green beans and pancetta. Season with salt and pepper to taste. Stir the mixture constantly until the beans are heated through and everything is evenly combined with the shallots and pancetta. Serve right away.