Pasta e Ceci with Pancetta & Rosemary

Hearty, rustic, and full of soul, Pasta e Ceci (Pasta and Chickpeas) is a beloved Italian classic that brings comfort with every spoonful. This version gets an extra layer of depth from crispy pancetta, anchovy, and fragrant rosemary—adding richness without fuss. Blending part of the chickpea base creates a creamy, velvety texture, while small pasta soaks up all the flavour. Simple ingredients, beautifully cooked—this is Italian home food at its best.

Ingredients

Serves 4

• Olive oil
• 100g Re & Sons Pancetta, diced
• 2-3 anchovies
• ½ tsp chilli flakes, or to taste
• 2 garlic cloves, finely chopped
• 1 sprig rosemary
• 1 tbsp tomato paste
• 2 x 400g cans chickpeas, drained and rinsed
• 1L chicken or vegetable stock
• 250g ditalini or small pasta 
• Salt and cracked black pepper
• Extra virgin olive oil, for finishing
• Parmesan cheese, rind for extra flavour

Method

1. In a wide pot, heat olive oil and add anchovy, garlic, rosemary and chilli flakes. Sauté a few minutes, before adding the pancetta. Cook until golden and crisp.
2. Add chickpeas and stir through, follow with a dollop of tomato paste, cooking for 2–3 minutes.
3. Pour in stock, add parmesan rind and bring to a simmer. Cook for 5 minutes. Remove rosemary sprig.
4. Blend about half the soup (transfer to a blender) to create a creamy base.
5. Add pasta and cook until al dente, stirring so it doesn’t stick.
6. Season with salt and plenty of black pepper.
7. Serve pasta e ceci in bowls topped with crispy pancetta and a drizzle of rosemary oil.

.....and Buon Appetito!