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Penne Carbonara With Fava Beans, Peas, and Pecorino

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“The title says it all. By the way, the sauce is silky and creamy, mmmmm.”

Ingredients Nutrition

  • 1 34 lbs fava beans (about 1 1/2 cups shelled)
  • kosher salt & freshly ground black pepper
  • 34 lb dry penne pasta
  • 4 large egg yolks
  • 2 12 ounces pecorino cheese, grated (about 1 cup plus more for serving)
  • 1 12 cups peas (fresh or frozen)
  • 2 tablespoons unsalted butter
  • 1 tablespoon chives, minced


  1. The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil.
  2. Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil.
  3. Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.
  4. Two minutes before pasta is done, drop in the fava beans and peas.
  5. Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.
  6. Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir.
  7. Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating.

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