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Rowena Dumlao Giardina
Course Main


  • 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


  • 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 a lot of 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 some water, about 1/4 cup, from water you are you boiling for the pasta. Season with salt and pepper then turn off the fire when the liquid is reduced.
  • If the water for the pasta is boiling, add some salt then cook the pasta. Follow the number of minutes indicated in the box 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 Pecorino according to taste.