How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Green Beans with Pancetta with Brown Butter

4.5 by 3 people
Rate me!
  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 14 mins to 19 mins

Green Beans with Pancetta with Brown Butter



  1. In a 4-quart saucepan cook green beans, covered, in boiling salted water for 4 to 7 minutes until crisp-tender. Drain; set beans aside.
  2. In an extra-large skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in the skillet.
  3. Reduce heat to medium-low. Add shallots to reserved drippings. Cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper towel-lined plate. Season to taste with salt.
  4. Add butter to the drippings in the skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for about 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts slices, green beans, and pancetta. Cook for 2 to 4 minutes, or to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots. Makes 8 to 10 servings.

From the Test Kitchen

If desired, green beans can be cooked ahead of time as directed in step 1. Cool completely and refrigerate until needed. On the day of service, continue with step 2 as directed.

Nutrition Facts (Green Beans with Pancetta with Brown Butter )

    Per serving:
  • 213 kcal cal.,
  • 13 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 28 mg chol.,
  • 310 mg sodium,
  • 20 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...