Garganelli with Broad Beans, Speck & Pecorino: A Savory Italian Delight

Garganelli with Broad Beans and Speck

Category: Pasta Dishes
Serves: 4

This traditional Italian recipe combines the earthy flavor of broad beans (fave) with the savory depth of speck, creating a delightful contrast with the richness of Pecorino cheese. Garganelli, a type of egg pasta, provides the perfect base to hold all these wonderful flavors. It’s a hearty dish that’s ideal for a cozy family meal or a gathering with friends. Let’s dive into how to prepare this dish step by step.

Ingredients

Instructions

1. Prepare the Broad Beans:
   Start by shelling the broad beans. You may want to blanch them briefly in boiling water to loosen their skins, and then remove the skins for a smoother texture in the final dish.

2. Sauté the Shallot:
   Peel and finely chop the shallot. Heat 20g of extra virgin olive oil in a large pan over medium heat. Once hot, add the shallot and sauté it gently until it becomes translucent and slightly soft.

3. Deglaze with White Wine:
   Once the shallots are softened, pour in the white wine and allow it to cook off, letting the flavors concentrate. This will add a nice acidic note to balance the richness of the speck.

4. Prepare the Speck and Chili:
   Cut the speck into thin strips or small cubes. Then, take the fresh chili pepper and slice it in half. Remove the seeds and finely chop the pepper, making sure it’s spread evenly for a balanced heat throughout the dish.

5. Cook the Pasta:
   In a separate large pot, bring salted water to a boil. Add the garganelli pasta and cook it until it is halfway done (al dente), as it will continue cooking in the pan with the other ingredients.

6. Combine the Beans and Pasta:
   While the pasta is cooking, add the shelled broad beans to the pan with the shallots. Stir well, then pour in the vegetable broth to help create a bit of sauce. Let it simmer together to infuse all the flavors.

7. Add the Speck and Chili:
   Once the beans are tender and the flavors have melded, add the cubed speck and chopped chili to the pan. Allow everything to cook together for a few more minutes, letting the speck release its smoky flavor.

8. Finish the Pasta:
   When the garganelli reaches the halfway point of its cooking time, use a slotted spoon to transfer the pasta directly into the pan with the beans and speck. Let it finish cooking in the sauce, stirring gently to coat the pasta and allow it to absorb all the flavors.

9. Add Pecorino and Oregano:
   Once the pasta is cooked, turn off the heat and sprinkle over the grated Pecorino cheese and a pinch of oregano. Give everything a good mix to ensure the cheese melts into the sauce, creating a creamy texture. Taste and adjust the seasoning if necessary with more salt or chili.

10. Serve and Enjoy:
    Serve the Garganelli with Broad Beans and Speck hot, garnished with a little extra Pecorino and a few fresh oregano leaves if you like. The dish combines savory, smoky, and slightly spicy elements, creating a satisfying and comforting meal.

Nutritional Information (per serving)

This recipe brings the perfect balance of textures and flavors—creamy, savory, smoky, and a little spicy, all tied together by the fresh oregano and Pecorino. It’s a delightful Italian dish that showcases seasonal ingredients in the most delicious way possible.

Enjoy!