Penne Carbonara With Fava Beans, Peas and Pecorino
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾pounds young fava beans in their pods about 1½ cups shelled
- Salt
- pepper
- ¾pound dried penne
- 4large egg yolks
- 2½ounces pecorino, grated about 1 cup, plus extra for serving
- 1½cups fresh or frozen shelled peas
- 2tablespoons unsalted butter
- A small handful of chives, finely snipped or sliced
Nutritional analysis per serving (4 servings)
712 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 108 grams carbohydrates; 21 grams dietary fiber; 24 grams sugars; 38 grams protein; 888 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
- Step 2
Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
- Step 3
When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
- Step 4
Reserve ½ cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.
Private Notes
Comments
Perhaps to increase the proportion of starch in the water to enhance the finished sauce.
Additionally, for those who are new to cooking Fava beans, if you reserve the cooking water (I recommend adding 2-3 more quarts) it will turn red once it reaches a boil.
I think it could use a few herbs, maybe tarragon, next time. Made a half recipe, which worked fine. Generous servings.
To enjoy fava beans you have to face the fact that they are Very time consuming to prepare. There are no shortcuts. The many steps include the initial shelling from the sturdy pod, the 2 minute blanch, the cold water chill, and the final extraction of the spring green bean from the cloudy clutch of it’s covering membrane. Why bother? Perhaps the difficulty itself, and the short season of this ancient vegetable...it’s subtle flavor...but jeez, I would never mix peas with fava beans!
Good. Aside from prepping the favas, this came together quickly and easily. Could use limas or other veggie (asparagus?) next time. I didn't reserve enough cooking water to thin the sauce, but otherwise very tasty/comforting. I used more total veggies, making it a one-pot-dinner which is always nice.
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