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And here is the next pasta recipe:
Made last night and even recorded a video of the preparation, see below.
A classic from the Roman kitchen, I spiced it up with another messenger of spring, the fava beans, also called broad beans in our country. Available fresh or frozen, Fisch-Mercato-Dörig always has them in its frozen assortment.
For 300g of seeds, calculate about 1 kilo of fresh beans.
500g bucatoni (or thick spaghetti or picci)
300g fava bean seeds
150g Guanciale (pork bacon, in 3mm thick slices
1 tablespoon black peppercorns
150g grated Peccorino Romano or Parmesan cheese
Coarsely grind peppercorns or crush them with rolling pin (see video).
Boil the beans in plenty of salted water for 1 minute, remove, rinse and peel the seeds from their skins (see video). Cook the pasta VERY al dente in the bean water.
Cut the guanciale into 5mm wide strips and stew them for a few minutes on a low heat in a pot with a heavy bottom. Add 150ml of hot water, let it boil down a bit, then stir in half of the cheese and pepper, it should create an emulsifying (Hey wiki, new word!) cream. Drain the pasta, mix with the sauce together with the fave seeds. Sprinkle with remaining cheese, done.