Roman-Style Green Beans

In 12-inch skillet (at least 2 inches deep) or 5-quart saucepot over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; simmer 5 to 10 minutes until beans are tender-crisp; drain. Wipe skillet dry.

In same skillet over medium heat, cook pancetta or bacon until golden, stirring frequently. With slotted spoon, remove pancetta to paper towels to drain.

In same skillet over medium-high heat, in drippings and olive oil, cook green beans with salt, stirring frequently, until beans are lightly browned and tender. Spoon green beans onto warm large platter; sprinkle with pancetta and toasted pine nuts.