Borlotti amatriciana

Put the pancetta in a large saucepan and set over a medium-high heat; fry for 8-10 minutes until the fat has rendered and the pancetta is crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper. Pour the white wine into the pan and let it reduce by ½ for 3-5 minutes over a medium-high heat. Tip in the chopped tomatoes and simmer for 25-30 minutes until the sauce has thickened and reduced.

Stir the beans and pancetta into the tomato sauce and set over a medium heat until the beans are piping hot. Turn down the heat to low and stir in the cheese, allowing it to melt into the sauce, stirring often. If the mixture looks a little dry, pour in some of the reserved bean liquid and stir together until it looks glossy. Season, if needed. Divide among shallow bowls and serve scattered with extra cheese and more freshly ground black pepper, if liked.