Monday, July 13, 2009

Spaghetti with Fava Beans and Pancetta

Pasta with fava beans is a traditional spring-time dish in Southern Italy. Locally grown fava beans may not be available in New York until summer, but it's still perfect dish for warm weather no matter the time of year. The fava beans add a refreshing sweetness, while the pancetta makes this light dish just hearty enough. I adapted the recipe from A16: Food + Wine; follow along to my photographed directions:

First, set your mise en place (red onion, pancetta, red pepper flakes, blanched and peeled fava beans, spaghetti, pecorino, black pepper, olive oil):

Next, saute the red onion in olive oil over medium heat:

Add the pancetta to the pan and was cook until it begins to get crispy:

Lower the heat to low, toss in the fava beans, pepper, and a ladle of pasta cooking water:

Toss the everything together with the pasta, add some olive oil, and top with grated pecorino cheese and serve:

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