Creamy Pasta with Fava Beans and Crispy Guanciale

Pasta e Fave
Category: Pasta Dishes | Servings: 4

Ingredients:

Instructions:

1. Prepare the Fava Beans:
   Begin by preparing the fresh fava beans. Break open the pods by snapping the top off, then carefully extract the beans with your hands. After removing them from the pod, discard the small white tip at the side of each bean to ensure they are tender and smooth.

2. Cook the Guanciale and Onion:
   Cut the guanciale into small cubes and set aside. Peel and finely chop the onion. Heat 4 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the chopped onion and sauté until it turns golden and soft, about 5 minutes. Add the guanciale and cook until it begins to crisp and release its fat, stirring occasionally.

3. Combine Fava Beans and Broth:
   Once the guanciale is lightly crispy, add the prepared fava beans to the pan. Stir everything together, allowing the flavors to meld. After a few minutes, pour in a couple of ladles of vegetable broth to slightly cover the beans and guanciale. Lower the heat and cover the pan. Let the mixture simmer for 10-15 minutes, allowing the beans to soften and absorb the savory flavors. Check occasionally, and add more broth if necessary to keep the dish moist.

4. Cook the Ditaloni Rigati:
   Meanwhile, bring a large pot of salted water to a boil. Add the ditaloni rigati and cook according to the package instructions, typically for around 8-10 minutes, or until al dente. Drain the pasta, reserving a small amount of cooking water.

5. Combine Pasta and Beans:
   Add the cooked pasta to the pan with the fava beans and guanciale. Toss everything together, adding a bit of the reserved pasta water if needed to bring the mixture together. Adjust seasoning with salt and black pepper to taste.

6. Serve and Garnish:
   Serve the Pasta e Fave hot, with a generous sprinkle of freshly grated Parmigiano Reggiano on top, allowing your guests to add as much as they desire. This dish pairs wonderfully with a good bottle of red wine.

Tips:

• If guanciale is unavailable, pancetta or even bacon can be used as a substitute.
• For an extra rich flavor, you can add a touch of white wine to deglaze the pan after sautéing the onion and guanciale.

Enjoy your flavorful and comforting Pasta e Fave, a traditional Italian dish that brings together the earthy sweetness of fresh fava beans with the savory depth of guanciale. Perfect for a cozy dinner with friends or family!

Let me know if you’d like to adjust anything further, or if you’d like more recipe ideas!