1. Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. 2. Combine pancetta and 1 tablespoon olive oil in large nonstick skillet. Saute over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate. 3. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Add beans and saute until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. 4. Transfer to large bowl; sprinkle with sea salt, if desired, and serve. ---------------------------------------------------------------------------
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