Bucatini with Fava Beans and Guanciale

Bucatini with Fava Beans and Guanciale
Photo by Gentl & Hyers


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

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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