400gpasta(14oz) I used fusilli bucati corti (short hollow fusilli)
2kgsfresh fava beans in pods(4lbs)
2garlic clovesor fresh garlic peeled and chopped
200gpancetta (7oz) or guanciale cut into cubes
½glasswhite wine
1bunchwild fennel or dillor 1 teaspoon fennel seeds
2-3tablespoonextra virgin olive oil.
30gPecorino cheese(1oz) grated
saltfor pasta and to taste
freshly ground black pepper.to taste
Instructions
Prepare the ingredients
Shell the fava beans, peel and chop the garlic and cut the pancetta into small cubes. If using, chop the wild fennel or dill.
Make the sauce
Cook the chopped garlic with olive oil in a non-stick pan or skillet. Add the pancetta and simmer for 5 minutes. Then add the white wine. When the alcohol has evaporated, and you no longer smell the wine, add the wild fennel, dill or seeds and the shelled beans.
Let everything cook for a few minutes on a low heat, then if necessary add water (3 or 4 tablespoons). The beans are best cooked in the sauce, so, you don’t want to overdo it with water and boil them. Add salt and pepper to taste.
Continue to cook over a low heat, with the pan covered for about 30 minutes.
Cook the pasta
In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet, save a cup of the cooking water and drain.
Finish and serve
Add some of the saved pasta cooking water to the beans and then put the cooked pasta into the pan with the Pecorino. Mix everything together well and serve with more grated Pecorino as required.
Notes
Although this recipe is best with fresh fava beans, those aren’t available all through the year. So, you can also use rehydrated dried beans or canned or frozen fava beans.The recipes I have found for pasta with fava beans and pancetta used tagliatelle or tagliolini. I used short fusilli bucati. That’s short fusilli with a hole! Of course, you can use your favourite pasta, long or short.