Pasta with Fava Beans, Pancetta, and Cherry Tomatoes
Category: Main Courses
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pasta (preferably short, such as rigatoni) | 400g |
| Fresh fava beans | 500g |
| Pancetta (Italian cured pork belly) | 180g |
| Cherry tomatoes (Pomodorini di Pachino) | 300g |
| Fresh spring onion (Cipollotto) | 1 |
| Pecorino cheese, grated | 80g |
| Fresh thyme | 1 sprig |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
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Prepare the Fava Beans: Start by shelling the fava beans. Gently split the pods in half and extract the beans. Remove the outer skin of each bean by pinching it, as it can be tough.
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Blanch the Fava Beans: Bring a large pot of salted water to a boil. Add the shelled fava beans and blanch them for about 4 minutes. Once done, drain the beans and rinse them under cold running water to stop the cooking process. Set aside, keeping a bit of the cooking water for later use in the sauce.
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Cook the Pancetta: Slice the pancetta into thin strips. Heat a tablespoon of olive oil in a frying pan over medium heat and sauté the pancetta along with the finely chopped spring onion. Stir occasionally until the pancetta becomes crispy and golden. Once cooked, remove the pancetta from the pan and let it drain on a paper towel to absorb any excess fat.
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Cook the Fava Beans and Tomatoes: In the same pan where you cooked the pancetta, add the blanched fava beans and cook for 3 minutes, stirring occasionally. Add the halved cherry tomatoes to the pan and cook until they begin to burst and release their juices, creating a rich sauce. You can gently press the tomatoes with the back of a spoon to help them break down. If the mixture becomes too dry, add a small amount of the reserved fava bean cooking water to loosen it.
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Prepare the Pasta: While the fava beans and tomatoes are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta cooking water
