Garganelli with Broad Beans and Speck

Here is a delicious Italian recipe for Garganelli with broad beans and speck that you might enjoy. If you do not have the exact ingredients available, feel free to ask for substitutions or variations.

Ingredients

• 320 g of fresh egg garganelli pasta
• 200 g of shelled fresh broad beans (or frozen and already shelled if it’s not the right season)
• 100 g of speck cut into strips
• 1 small chopped onion
• 80 g of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A few fresh mint leaves for garnish (optional)

Preparation

1. If using fresh broad beans, remove their outer skin after boiling them for a few minutes in hot water.
2. In a large pan, sauté the chopped onion in extra virgin olive oil until it becomes translucent.
3. Add the strips of speck to the pan and let them brown slightly.
4. Add the broad beans to the pan and cook everything for about 5-7 minutes. Season with salt and pepper to your taste.
5. Meanwhile, cook the garganelli in plenty of salted water following the times indicated on the package, until they are al dente.
6. Drain the pasta, reserving some of the cooking water.
7. Transfer the garganelli to the pan with the broad bean and speck sauce, adding a little cooking water to bind everything together.
8. Mix everything well in the pan for a few minutes, allowing the pasta to absorb the flavors of the sauce.
9. Turn off the heat and add the Parmesan, stirring until it is completely melted.
10. Serve the garganelli piping hot, garnished with fresh mint leaves if desired.

Fun Facts

Garganelli are a type of pasta typical of the Emilia-Romagna region and are similar to penne, but homemade and ribbed thanks to the use of a wooden comb. This pasta pairs wonderfully with the sweet taste of the broad beans and the smoky flavor of the speck, creating a very inviting balance of flavors. I recommend pairing this dish with a fresh and fruity white wine such as a sparkling Pignoletto, typical of Emilia-Romagna.