Macaroni with Broad Beans and Smoked Bacon Recipe
The broad beans that I struggle to grow; my father always sowed broad beans, he was fond of them, his vegetable garden was special, everything he planted magically turned into a beautiful plant, I have been trying for years, some crops turn out well, others seem unattainable… I persist by modifying the methods, achieving some results.
The fresh broad beans that many eat raw, I used to do it just after picking, the first green and tender beans…
In Liguria and Piedmont, bread, broad beans, and raw salami are eaten, a recipe of simple happiness.
A simple dressing, to make a good lunch without being heavy.
Homemade pasta, on Sundays with half a kg of re-milled semolina, I prepare pasta for the week, economical, good, and I choose the shapes I want to eat. I let it dry or freeze it already portioned!
I personally eat pasta only at home, on Sundays… And I want to indulge myself!
I divide my meals: I eat the first course at lunch and the second at dinner, dessert in the morning, so I have the whole day to digest. I work so I prefer not to be weighed down. If I allow myself some indulgences, in the evening I drink a coffee latte, salad… And still, after dinner, I always go for a walk, as I do in the morning before breakfast, under the pretext of taking Artù out, I walk too; in winter, short walks, while as the days get lighter, the route extends, both in the morning and in the evening.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
Fresh broad beans, fresh re-milled semolina pasta…
- 10 oz semolina pasta
- 10 oz broad beans
- 3.5 oz smoked bacon
- Half bunch fresh scallions
- 1.75 oz pecorino cheese
- 2 tbsp olive oil
- to taste salt
Tools
Pot for cooking the broad beans and the pasta, pan for the bacon and final tossing
Steps
A quick trip to the garden for scallions and then we start with the macaroni with broad beans
Chop the scallions into pieces, using all the tender green parts.
Sauté in a little oil, and add the shelled broad beans; Add some vegetable broth, and bring to a boil… Cook for about 30 minutes… Once the broad beans are cooked, take about a cup and blend it with grated pecorino cheese to make the creamy base, the rest will be used for the pasta; adjust with salt.
Now you can cook the pasta, mine was dried so it takes a few more minutes, if the pasta is freshly made, it takes about 3 minutes
Roast the bacon in a pan without adding any seasoning, the bacon’s own fat will provide aromatic flavor and a little extra fat
Prepare the cream on the plates…
And toss the macaroni in the bacon pan after draining them; I recommend not discarding the cooking water, which is not just water, but using it as broth for other preparations. Below you will find a recipe for a tasty and easy reuse.
Distribute the pasta on the plates and season with a grind of black pepper!
Your macaroni with broad beans are ready! Bon appétit!
Each preparation keeps at least until the next day in the fridge. As mentioned above, I recommend not throwing away the cooking water because it is very tasty; if you have stale bread, cut it into slices and soak it with the broth, sprinkle well with pecorino cheese and gratin it. A light and delicious soup!
