Test cook Lawman Johnson and host Bridget reveal the secrets to a perfect Pasta e Fagioli.
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Dean Martin's Mama used raggiano cheese in this, not parmesan, her secret. It was his favorite food
My Grandmother who was born and raised in Southern Italy taught me how to make it. This is the closest way I've seen to how she taught me. It's not the exact way. But the closest. Honestly, I like these techniques and methods way better.
This is really good. I always have to simmer/cook longer to get things right. I should have added extra liquid, but we enjoyed it. Thanks Lawman. Have not seen you around on ATK lately, hopefully you are doing well. Thanks for the recipe.
SO DELICIOUS!! I love how its so versatile, as well, being able to use up what’s on hand varying beans, herbs, pastas, fatty meats, vegetables, etc! 😍😋,
I want a bowl right now!!! That looks perfect
Needs a parm rind and San Marzanos
My favorite cooking channel ❤going to make this soup now 👍🏻👍🏻👍🏻
You made me very hungry…Thanks
What about all that foam? Is that from not rinsing the beans; or, maybe impurities? I would be skimming that off.
I'm used to having it with pepperoni instead.
Looks Incredible ….I do add fresh tomatoes for color, and I use italian sausage link cut the skin off brown and use chopper for a fine cut and add to mine as well. Absolute comfort food
Yes, do not buy pre-cut pancetta. Absolutely not good.
Never had Pasta Fagioli with Basil and never will
Since you have put all ingredients and amounts in the video it would be nice if you didn’t hide them behind a paywall in the comments. I would be more willing to pay for others if I could easily see the recipes you have covered in your show.
Please dear @AmericasTestKitchen don't make us watch 10 mins of your chefs chopping, dicing or measuring ingredients. Watching someone's knife skills is like watching paint dry!
Sorry not even close to a traditional Pasta Fazool ! My Relatives were from Italy and they used the Ham bone to create the broth. This may work for a quick meal in todays world but this is not authentic way of making it !
This is my favorite recipe for this dish
I STILL save my cheese rinds to make this fabulous dish!
🙂
Delicious as always.
I disagree on the use of the bacon, you can use any pork parts picnic cap pig tails salt pork cheek, nice job though
My nonna made a version of this with beef tripe. It was heavenly.
Love the beans in a blender. I would cook the pasta separately to about 2/3 done to reduce starchiness and broth absorption.
‘Made it tonight (despite Cincinnati’s 80 degree weather) and it was terrific. Hearty, rich, filling. And with protein, complex carbs, and healthy fats, it’s like an Italian-American, poorman’s superfood. Mangia!
Unfortunately he has put too much liquid in the pot. A creamier, less soupy dish was to come.
The best version of this dish I have seen!!!!
I love this recipe but I make one simple alteration after making it a few times… add the grated parmesan to each bowl or serving (1/4 cup at a time) after cooking. Otherwise the leftovers are super gloopy and the cheese sticks to the pot. Maybe that's not an issue if you cook in a nicer non-stick thing, I dunno… but for me this works better than scraping dried up chunks of cheese from the bottom of the pot and also having to clean clumps of cheese from sponges/brushes when doing dishes.
You lost me on that stupid word. Umami flavor……no such stupid word….did Julia use it. NOPE.
He was obviously nervous / following script but he did well.
Nice to meet you Lawman 🙌🏼🍻
I have used bacon before. It works . And I’ve used diced tomatoes as well. It all works . Still delicious!! 👍👍