Pasta fave e guanciale

Pasta with fave beans and guanciale is a dish full of flavors, perfect for the spring season when fava beans are fresh and very tender. Here is 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 chopped onion
• Grated Pecorino Romano cheese to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and add the diced guanciale. Sauté until it becomes crispy.
2. Add the chopped onion and soften it over medium heat until it becomes translucent.
3. Meanwhile, blanch the fava beans in boiling water for a few minutes, just enough to soften them. Drain them and, if preferred, remove the outer skin for a smoother texture.
4. Add the fava beans to the pan with guanciale and onion and cook for a few minutes together, seasoning with salt and pepper.
5. Cook the pasta in a large pot of salted boiling water according to the package instructions for an al dente texture.
6. Drain the pasta, reserving some of the cooking water, and pour it into the pan with the fava bean and guanciale sauce.
7. Stir the pasta, adding some of the cooking water if necessary, to make it creamy.
8. Serve hot, sprinkling with grated Pecorino Romano cheese to taste.

If you want to give an even more Italian touch to this recipe, you can add some raw extra virgin olive oil and chopped red chili pepper for a more decisive flavor. Buon appetito!