- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 199.87 (Kcal)
- Carbohydrates 17.91 (g) of which sugars 2.38 (g)
- Proteins 7.47 (g)
- Fat 10.22 (g) of which saturated 3.09 (g)of which unsaturated 4.61 (g)
- Fibers 4.97 (g)
- Sodium 410.08 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
You can substitute guanciale with pancetta, seasoned lard, or speck. If you’re following a vegetarian diet, you can easily omit the cold cut.
You can use any type of short pasta made of semolina, mixed like I did, or the classic ditaloni, or something else you prefer.
You can blend about half of the fava beans if you prefer a nice thick soup, or you can skip this step entirely if you like it more brothy.
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