This recipe is for early spring when the fava beans are fresh and very tender.
2 cups Fresh tender fava beans, shelled and peeled
1/4 cup extra virgin olive oil
1/2 cup pancetta, diced
1 onion, chopped
1 carrot, thinly sliced
1 lb. penne pasta
salt and freshly ground pepper to taste
extra virgin olive oil for drizzling over pasta
Pecorino cheese for shredding over pasta
1/4 fresh Italian parsley, chopped
Heat the olive oil in a skillet over medium heat, add the pancetta and saute until lightly browned, about 5 minutes. Add the onion and carrot and saute until barely tender.
Meanwhile cook the pasta al dente. Combine the beans with the pancetta mixture and heat through, add salt and pepper to taste. Drain the pasta, toss with the beans and pancetta mixture, remove to a serving platter and drizzle with olive oil if needed. Garnish with liberal amounts of pecorino cheese and the chopped parsley.