Pasta e Fagioli

Ingredients

• 2 cups dried cranberry beans, soaked overnight and drained
• 6 tbsp. extra-virgin olive oil
• 2 small yellow onions, finely chopped
• 4 oz. pancetta, cut crosswise into 1/4-inch pieces
• 1⁄4 tsp. crushed red chile flakes
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 8 oz. orecchiette pasta
• 1 cup grated Pecorino Romano, plus more for serving
• 1⁄4 cup finely chopped flat-leaf parsley
• 2 tsp. minced rosemary

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