Green Beans with Pancetta and Shallots

Begin by filling a large vessel with water, adding a moderate amount of salt to the liquid. Bring this mixture to a rolling boil, then carefully add the green beans to the pot. Allow them to cook for 3-4 minutes, or until they reach a tender yet still crisp consistency. Remove the green beans from the pot with a slotted spoon and immediately submerge them in an ice bath to stop the cooking process. Permit the green beans to chill in the ice water for a few minutes, then carefully drain off any excess water and set them aside.

Next, heat a large skillet over medium-high heat, then add the pancetta to the pan. Allow it to cook until crispy and golden brown, before removing it from the skillet with a slotted spoon. Reduce the heat to a medium setting and stir in the shallots, allowing them to cook gently for 10 minutes or until they reach a dark golden brown color.

Transfer the cooked pancetta back to the skillet, along with the green beans, and gently toss everything together. Cook for an additional 2 minutes, or until the ingredients are warmed through and combined. Finally, season with salt and pepper to taste before serving.