In all the markets, on the stalls, you will find fresh broad beans at this time of year; it is a legume to eat with cured meats and pecorino, perfect for preparing penne with broad beans and bacon. This legume is among the most nutritionally rich and low in fat, which is why it pairs well with bacon. A simple first course, easy to prepare and full of flavor. Here are more recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Penne with Broad Beans and Bacon
- 12.7 oz penne rigate
- 1 1/3 cups broad beans (freshly shelled)
- 7 oz bacon
- 1 clove garlic
- 1/2 cup Pecorino Romano
- to taste wild fennel
- to taste extra virgin olive oil
- to taste salt (and pepper)
Tools
- Frying Pan
- Colander
- Cutting Board
Steps for Penne with Broad Beans and Bacon
To prepare pasta with broad beans and bacon, first shell the broad beans. (If you can’t find them, you can also use frozen ones) Then take a non-stick pan, pour some oil on the bottom, and brown the chopped garlic with finely chopped wild fennel. Add the broad beans, adjust with salt, cover with a couple of tablespoons of water and let it cook for about 15 minutes with a lid. During cooking, if necessary, add more water and continue cooking until they are done.
In another non-stick pan, brown the bacon cut into pieces, bring water to a boil in a pot, cook the pasta you prefer, I chose penne rigate. Once cooked, drain the pasta into the pan with the broad beans, add the bacon, and mix for a few minutes.
Add a ladle of the pasta cooking water and a few tablespoons of Pecorino Romano. Stir everything over high heat until you get a cream. Finally, add some sprigs of wild fennel for more flavor.
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Your pasta with broad beans and bacon is ready to be served. Enjoy your meal!
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