Creamy Beans with Whole Wheat Pasta

Preparation of vegetables and ingredients

• 1
  Wash and dry the vegetables. Slice the light part of the leek into rounds. Store the rest. Press the garlic. Dice the pancetta. Drain and rinse the beans. Grate the Parmesan finely. Crack the eggs into a bowl, add Parmesan, and whisk with a fork.

Cooking pasta

• 1
  Cook the pasta in salted water according to package directions until al dente.

Preparing the base in a pan

• 1
  In a deep pan, sauté the pancetta without oil until it releases fat and browns. Add the pressed garlic and sliced leek and sauté briefly until it gets some color. Add the beans and spinach and heat briefly.

Finishing and serving

• 1
  Once the pasta is al dente, drain it, reserving about 200 ml of the cooking water. Add the pasta to the pan, stir, and remove from heat. Gradually stir in the eggs with Parmesan, adding small amounts of the pasta water. Return to low heat. Stir to create a creamy sauce. Season with salt and ground pepper and serve immediately.