Description
A classic Italian pasta dish celebrating the best of spring with tender fava beans, crispy pancetta, and sweet cherry tomatoes. A simple yet elegant meal for any occasion.
Ingredients
Units
Scale
- 3 kilos (6.6 pounds) fava beans
- Extra virgin olive oil
- 150 grams (5.3 ounces) diced pancetta
- 1 clove garlic (crushed)
- 12 cherry or datterini tomatoes (halved)
- Salt
- Pepper
- 400 grams (14 ounces) penne (or other kinds of pasta)
- Fresh parsley (coarsely chopped)
- Grated Pecorino or Parmigiano Reggiano (to taste)
Instructions
- Prepare the fava beans by shelling the pods. Discard the pods and keep the beans. Over medium-high heat, boil a pot of water. Towards the boiling point of the water, prepare a medium-sized bowl with ice and water. Blanch the beans in the boiling water for a couple of minutes, then with a slotted spoon, transfer them to the bowl with ice to stop the cooking. One by one, squeeze out the inner beans from the coating. Discard the coating and set the fava beans aside.
- Over medium-high heat, boil some water again for the pasta. While waiting for it to boil, prepare the sauce.
- Over low heat, in a wide saucepan, toast the pancetta for about 3 minutes, then add the garlic. Toast for another couple of minutes or until the garlic and pancetta are toasted.
- Pour some extra virgin olive oil in the saucepan, then add the tomatoes. Toss for 5 minutes, then add the fava beans. Ladle about 1/4 cup of the pasta boiling water into the saucepan. Season with salt and pepper, then turn off the heat when the liquid is reduced.
- If the water for the pasta is boiling, add some salt, then cook the pasta according to the package directions until al dente.
- When the pasta is cooked, mix it with the sauce on low heat. Sprinkle the parsley.
- Serve immediately. When serving, drizzle some extra virgin olive oil and add some grated cheese (Pecorino or Parmigiano Reggiano) according to taste.
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: 15 minutes
- Cook Time: 10 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