Bucatini with Fava Beans and Guanciale

Bucatini with Fava Beans and Guanciale
Photo by Gentl & Hyers

Ingredients

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

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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