Creamy Fava Bean Pasta with Guanciale and Pecorino by @federicofusca

40 min
Medium

4 servings

🍝

400 g

Mezze Maniche

🫛

500 g

Fava Beans

🥓

100 g

Guanciale

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🧀

140 g

Pecorino Toscano

🫒

15 ml

Olive Oil

Preparation Steps

  1. Step 1/18

    Shell 500 g fresh fava beans and discard the pods.

    fresh fava beans
    🥣mixing bowl

  2. Step 2/18

    Bring 2 l water to a boil in a large pot and season it with salt.

    water
    salt
    🍲large pot

  3. Step 3/18

    Blanch the shelled fava beans in the boiling water for 5 minutes.

    fresh fava beans
    🍲large pot
    🥄slotted spoon

  4. Step 4/18

    Transfer the blanched fava beans to an ice bath to stop the cooking and preserve their green color.

    fresh fava beans
    water
    🥄slotted spoon
    🧊ice bath bowl

  5. Step 5/18

    Remove the outer skins from the cooled fava beans, keeping only the tender bright-green interiors.

    fresh fava beans
    🥣mixing bowl

  6. Step 6/18

    Cut 100 g guanciale into thin slices or small strips.

    guanciale
    🔪chef's knife
    🪵cutting board

  7. Step 7/18

    Cook the guanciale in a cold frying pan over medium heat until its fat renders and the pieces are crisp.

    guanciale
    🍳frying pan
    🥢tongs

  8. Step 8/18

    Transfer the crispy guanciale to a bowl, leaving the rendered guanciale fat in the frying pan.

    guanciale
    🥢tongs
    🥣mixing bowl
    🍳frying pan

  9. Step 9/18

    Blend the peeled fava beans with the rendered guanciale fat and 1 ladle of pasta water until completely smooth.

    fresh fava beans
    guanciale
    water
    🥄ladle
    🍳frying pan

  10. Step 10/18

    Grate 140 g Tuscan pecorino cheese finely and reserve it for finishing the sauce.

    Tuscan pecorino cheese
    🧀fine grater
    🥣mixing bowl

  11. Step 11/18

    Bring the fava-bean cooking water back to a boil and cook 400 g mezze maniche pasta until very al dente.

    mezze maniche pasta
    water
    🍲large pot
    🥣colander

  12. Step 12/18

    Reserve 240 ml pasta water, then drain the pasta about 2 minutes before its package cooking time ends.

    mezze maniche pasta
    water
    🥄ladle
    🥣colander
    🍲large pot

  13. Step 13/18

    Add the drained pasta and fava bean cream to the frying pan, then toss over medium-low heat.

    mezze maniche pasta
    fresh fava beans
    🍳frying pan
    🥢tongs

  14. Step 14/18

    Add reserved pasta water a little at a time and toss until the fava sauce coats the pasta like a risotto.

    water
    🍳frying pan
    🥄ladle
    🥢tongs

  15. Step 15/18

    Stir in half of the crispy guanciale and remove the pan from the heat.

    guanciale
    🍳frying pan
    🥢tongs

  16. Step 16/18

    Add the grated Tuscan pecorino and toss vigorously until the sauce becomes glossy and creamy.

    Tuscan pecorino cheese
    🍳frying pan
    🥢tongs

  17. Step 17/18

    Season with black pepper and salt only if needed, then finish with extra virgin olive oil.

    black pepper
    salt
    extra virgin olive oil
    🍳frying pan
    🥢tongs

  18. Step 18/18

    Divide the pasta among 4 plates and top each serving with the remaining crispy guanciale.

    mezze maniche pasta
    guanciale
    🥢tongs

Composition

Ingredients

Types

Meat, Pork, Seasonings

Ingredients

Mezze maniche, Fava beans, Guanciale, Salt, Pepper, Pecorino toscano, Olive oil

Allergens

to inform

Dietetics

Dietary regimen

High protein, Mediterranean

Calories

690 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 77g, Fat: 28g, Fiber: 10g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 440mg, Iron: 4.2mg, Potassium: 620mg, Sodium: 760mg

Vitamins

Vitamin C: 14mg, Vitamin K: 31mcg, Folate: 180mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, colander, slotted spoon, ladle, mixing bowl, ice bath bowl, fine grater, tongs

Appliances

blender, stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Spring meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan, Mediterranean

Geographic

Italy, Tuscany

Various

Aspect

Texture

Creamy, Silky, Al dente, Crispy, Tender

Flavors

Savory, Salty, Umami, Nutty, Porky, Fresh, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours,Serve immediately for best texture), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water), freezer : 30 days (Freeze in an airtight freezer-safe container,Freeze without crispy guanciale when possible,Thaw overnight in the refrigerator)