Penne Carbonara With Fava Beans, Peas, and Pecorino
"The title says it all. By the way, the sauce is silky and creamy, mmmmm."
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 3⁄4 lbs fava beans (about 1 1/2 cups shelled)
- kosher salt & freshly ground black pepper
- 3⁄4 lb dry penne pasta
- 4 large egg yolks
- 2 1⁄2 ounces pecorino cheese, grated (about 1 cup plus more for serving)
- 1 1⁄2 cups peas (fresh or frozen)
- 2 tablespoons unsalted butter
- 1 tablespoon chives, minced
directions
- 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.
- 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.
- Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.
- Two minutes before pasta is done, drop in the fava beans and peas.
- Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.
- 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.
- 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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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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