Bucatini with Fava Beans and Guanciale

Bucatini with Fava Beans and Guanciale
Photo by Gentl & Hyers


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