Pasta with Fava Beans and Guanciale

Pasta with fava beans and guanciale is a flavorful dish, perfect for the spring season when fava beans are fresh and tender. Here’s how to prepare it:

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 200 g of fresh shelled fava beans (or frozen if not in season)
• 100 g of guanciale cut into cubes
• 1 small onion, chopped
• Grated Pecorino Romano to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large skillet, heat a drizzle of extra virgin olive oil and add the guanciale cubes. Sauté until crispy.
2. Add the chopped onion and sauté over medium heat until translucent.
3. Meanwhile, blanch the fava beans in boiling water for a few minutes, just until softened. Drain them and, if desired, remove the outer skin for a more delicate texture.
4. Add the fava beans to the skillet with the guanciale and onion and cook together for a few minutes, seasoning with salt and pepper.
5. Cook the pasta in plenty of salted water according to the package instructions for al dente texture.
6. Drain the pasta, reserving some cooking water, and add it to the skillet with the fava bean and guanciale sauce.
7. Toss the pasta, adding a bit of cooking water if needed to make it creamy.
8. Serve hot, sprinkled with grated Pecorino Romano to taste.

To give this recipe an even more Italian touch, you can add some extra virgin olive oil raw and some chopped red chili pepper for a bolder flavor. Enjoy your meal!