Bucatini with Fava Beans and Guanciale

Bucatini with Fava Beans and Guanciale
Photo by Gentl & Hyers

Ingredients

  • 2 cloves garlic, smashed
  • ½ cup diced guanciale or pancetta
  • 1 lb. fresh or high-quality dried bucatini
  • ¼ cup grated Parmigiano-Reggiano
  • 2 tsp. chopped fresh flat-leaf parsley, plus leaves for garnish
  • 2 Tbs. extra-virgin olive oil; more for garnish
  • 5 lbs. large, starchy fava beans, shucked (about 2 cups)
  • + 2 more ingredients
    • Pecorino Romano, for grating at the table
    • Kosher salt and freshly ground black pepper

Bring a large pan of generously salted water to a boil over medium-high heat and blanch the shucked fava beans for 30 seconds. Drain and transfer to a bowl filled with ice and cold water to stop the cooking. When they are cool enough to handle, peel the beans, removing the outer skin. Refill the...

View full recipe at Fine Cooking

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