Pasta with fava beans, guanciale, and pecorino is a tasty spring main course, easy to make and very appetizing.
Fresh fava beans, guanciale cut into strips (which can be replaced with pancetta), and pecorino flakes, so much flavor in a perfect dish for Spring, for family or friends’ lunches or dinners, but also for Sunday lunch.
Read how to make pasta with fava beans, guanciale, and pecorino with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz pasta
- 2 lbs fava beans (in pods or 8 oz shelled)
- 5 oz guanciale (cut into strips)
- 1 clove garlic
- pecorino (grated)
- extra virgin olive oil
- salt
How to Prepare Pasta with Fava Beans, Guanciale, and Pecorino
Bring a pot of water to a boil for cooking the pasta.
Clean the fava beans well, removing the outer skin if they are large: once the stem is removed, slice the bean around and then press to release the seed.Peel the garlic clove.
In a large non-stick pan, add the guanciale strips and cook until crispy.
Add the garlic clove, shelled fava beans, and let them flavor for a few minutes, then add a ladle of pasta cooking water and cook until the fava beans are tender.Cook the pasta al dente in the boiling salted water, drain it keeping aside a bit more of the cooking water and add it to the prepared sauce along with some freshly grated pecorino and toss everything together (adding more cooking water if needed).
Serve immediately, piping hot, your pasta with fava beans, guanciale, and pecorino.
Notes
Also visit the collection of recipes 20 Irresistible Spring Main Courses with many easy to make, flavorful, and very appetizing ideas: find it directly by clicking HERE.
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