Tagliatelle with Broad Beans and Stracciatella

Tagliatelle with broad beans and stracciatella is a tasty and typically Italian spring dish. Here’s how to prepare this delicious meal:

Ingredients

• 320 g of tagliatelle
• 500 g of fresh shelled broad beans
• 200 g of buffalo stracciatella
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh mint (quantity as desired)
• Grated Pecorino cheese (optional)
• Cubed guanciale (optional, for a more flavorsome variant)

Preparation

1. Start by cooking the broad beans in boiling salted water for about 3-5 minutes, then drain and immerse them in ice water to maintain a bright green color. Afterwards, remove the outer skin.
2. In a pan, gently sauté a clove of garlic in extra virgin olive oil. If you decide to use guanciale, add it at this point and let it brown until it becomes crispy. Remove the garlic as soon as it is golden.
3. Add the broad beans to the pan and sauté for a few minutes. If needed, add a pinch of salt and pepper.
4. Meanwhile, cook the tagliatelle in a pot with plenty of salted water, following the package instructions to achieve an al dente texture.
5. Drain the pasta and transfer it to the pan with the broad beans. Toss everything together for a minute, adding a bit of the pasta cooking water if necessary to create a light cream.
6. Turn off the heat and add the buffalo stracciatella in pieces, mixing gently to distribute it well.
7. Serve the tagliatelle, garnishing with a generous sprinkle of finely chopped mint and, if desired, some grated Pecorino cheese.

Curiosity

Buffalo stracciatella is a fresh cheese that comes from the processing of buffalo mozzarella and is obtained by hand-tearing the mozzarella itself into fragments immersed in cream. Its taste is delicate and creamy, perfect to accompany the sweetness of broad beans in the spring.

Enjoy your meal!