Pasta with fava beans and pancetta (fave in porchetta). Recipe from Le Marche.
This easy to make fava bean (broad bean) recipe from Central Italy is delicious with pasta or as a side dish.
- 400 g pasta (14oz) I used fusilli bucati corti (short hollow fusilli)
- 2 kgs fresh fava beans in pods (4lbs)
- 2 garlic cloves or fresh garlic peeled and chopped
- 200 g pancetta (7oz) or guanciale cut into cubes
- 1/2 glass white wine
- 1 bunch wild fennel or dill or 1 tsp fennel seeds
- 2-3 tbsp extra virgin olive oil.
- 30 g Pecorino cheese (1oz) grated
- salt for pasta and to taste
- freshly ground black pepper. to taste
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.
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.