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Extruded spaghetti with fava bean cream, pancetta, and Pecorino cheese

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Spaghetti al torchio with broad bean cream, pancetta and pecorino

If you are tired of the usual flavours, it’s time to try spaghetti with broad bean cream: a first course like no other ❤️

PREPARATION: 10 min
COOKING: 15 min
TOTAL TIME: 25 min
SERVINGS: 4

INGREDIENTS

  • 400 gr. of spaghetti al torchio
  • 1 kg of fresh broad beans
  • 150gr of pancetta cut into cubes or strips
  • 2 fresh spring onions
  • Extra virgin olive oil
  • Pecorino cheese
  • Salt and pepper to taste

PREPARATION

Clean the broad beans and blanch them in salted water for a few minutes.

Then cool them in cold water, peel them and set aside the smallest ones for plating.

Put the remaining broad beans in a blender glass, add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Blend until you obtain a smooth mixture (if it is too thick, add a few tablespoons of pasta cooking water) and let it rest.

In a pan, brown the pancetta well 🥓 and set it aside. In the same pan, sauté the finely chopped spring onions over a gentle heat, then add the broad bean cream. 🌿

Meanwhile, cook the spaghetti in plenty of salted water, drain them very al dente and finish cooking them in the pan together with the cream.

Once cooking is complete, add a grind of pepper, grated pecorino to taste and stir to combine.

Plate the spaghetti, placing the crispy pancetta and the whole broad beans set aside on top, and finish with a drizzle of extra virgin olive oil. 🍝

Your spaghetti are ready to be enjoyed! ❤️