Bucatini with Fava Beans and Guanciale

Bucatini with Fava Beans and Guanciale
Photo by Gentl & Hyers


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

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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