Pasta e Fagioli alla Napoletana

Finely dice the Carrot and Celery stalk. Peel and finely mince the Garlic. Dice the Pancetta into small cubes.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the minced Garlic, diced Carrot, and diced Celery stalk to the pot. Sauté gently until the vegetables are softened and fragrant, about 8-10 minutes, being careful not to burn the Garlic. This forms the soffritto.