2 people | 30 min.
What you need
- 10 fava beans
- 3 slices of fresh, hand cut bacon
- pecorino romano dop – grated and in shavings
- fresh fennel tops
- fennel seeds
- salt and black ground pepper
- extravirgin olive oil
Peel the fava beans and place the extracted beans in a pan with a spoon of olive oil, salt and garlic. Cook for about 10-15 min.
Set a few a side and roast them in the pan on high heat.
Place the rest of the beans (removing the garlic) in the blender togheter with fennel tops, olive oil, and black pepper.
To adjust the smoothness you can add some spoon of water from the boiling pasta.
Meanwhile, cut the bacon into fine slices, across its grain.
Place the small slices or dices into a pan on low heat and cook until it starts to look brown and crispy.
Add some white wine to the meat and cook on high heat until it is evaporated.
Then set aside.
Bring water to boil in a big pot and when it starts to boil, add salt and pasta. Cook until ‘al dente’.
When draining the pasta, save some water that you can use to adjust the smoothness of your sauce.
Add drained pasta to the fava cream, add the crispy bacon, grated pecorino and fennel seeds.
To serve, place pasta on a plate and decorate with the roasted fava beans, pecorino shavings and fennel tops. Just finish it, sprinkeling some extra virgin olive oil.