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

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


Best Wine Deals

See More Deals

Snooth Media Network