Skip to content

Spaghetti con fave e guanciale – Spaghetti with broad beans and bacon

Very young and tender broad beans are often eaten as a snack in Italy. Straight from the shell and dipped in some extra virgin olive oil with freshly milled black pepper added to it, it is known as fave crudo con olio e pepe nero. Add some pecorino, salami and good bread to it, and you have a light lunch.
This is one of the many recipes where the broad beans are combined in a pasta dish.


• 250 g young, tender broad beans, shelled weight
• 400 g spaghetti
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 150 g guanciale, cubed (substitute with pancetta if unavailable)
• half a wineglass of dry, white wine
• fresh thyme leaves
• 50 g pecorino cheese, grated

Blanch the broad beans in lightly salted boiling water. Cook the spaghetti. In the mean time, fry the onion and the guanciale in the olive oil, let it brown nicely, and then add the white wine. Let the wine reduce a bit, then add thespaghetti and the broad beans. Stir and add the thyme leaves, black pepper and (little) salt. Add the grated pecorino cheese, and serve immediately.

Wine: a crisp, dry white wine, e.g. a Verdicchio dei Castelli di Jesi

Posted in Cucinone in English, Recipes.

Tagged with , , .

0 Responses

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK

or, reply to this post via trackback.