Description
This Fava, Pancetta, and Tomato Penne is a delightful pasta dish that celebrates the fresh, nutty flavor of fava beans, complemented by crispy pancetta and sweet cherry tomatoes.
Ingredients
Scale
- 3 kilos fava beans (6.6 pounds)
- Extra virgin olive oil
- 150 grams diced pancetta (5.3 ounces)
- 1 clove garlic (crushed)
- 12 cherry or datterini tomatoes (halved)
- Salt
- Pepper
- 400 grams penne (or other kinds of pasta (14 ounces))
- Fresh parsley (coarsely chopped)
- Grated Pecorino or Parmigiano Reggiano (to taste)
Instructions
- Shell the fava beans by removing them from their pods. Discard the pods and keep the beans.
- Bring a pot of water to a boil over medium-high heat. Once boiling, add the fava beans and blanch them for 2 minutes.
- Prepare a medium-sized bowl with ice water. Transfer the blanched fava beans to the ice bath to stop the cooking process.
- Once cooled, remove the waxy coating from each fava bean by gently squeezing them out.
- In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
- Add the crushed garlic to the pan and sauté for 1 minute until fragrant.
- Add the halved tomatoes to the pan, season with salt and pepper, and cook for 5 minutes until the tomatoes start to soften.
- Meanwhile, cook the penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- Add the fava beans to the pan with the pancetta and tomatoes. Stir to combine and cook for another 2 minutes.
- Add the cooked penne to the pan, tossing everything together. If the pasta seems dry, add some reserved pasta water until you reach the desired consistency.
- Season with additional salt and pepper to taste and serve immediately.
Notes
Fava beans require a bit of preparation, but the effort is worth it for their unique flavor. You can substitute other short pasta if penne is not available. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 20
- Carbohydrates: 90
- Fiber: 10
- Protein: 25
- Cholesterol: 30