Thursday, February 22 2024

If you love “cacio e pepe,” the month of May is perfect to try making a variation with fava beans.

This iconic dish of Roman cuisine – on the podium of taste along with amatriciana and carbonara, can be prepared in this variation that makes it even more tasty, colorful and lively.


Of the fava bean we will use everything: even the tegument, that is, the outer skin that covers them.

The tegument will first be blanched, then chopped and quickly roasted in a pan.

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 14 oz of Spaghetti
  • 1 cup of Pecorino Romano cheese
  • 2 cup of fresh fava beans
  • 2 tbsp of butter
  • 1 tsp of all purpose flour
  • milk to taste
  • salt and pepper to taste

 

 

METHOD

The first thing to do is to peel the broad beans.

They should be blanched for 2 minutes in salted water, and then drained.

Remove the tegument, the outer husk, from the broad beans, which should be set aside.

Take the tegument, chop them up and toast them in a pan until they are crispy .

Melt the butter in a large frying pan and add the flour.

Stir quickly with a whisk to prevent lumps from forming.

Still on the heat and continuing to stir, add a little milk until smooth and creamy.

Add the grated cheese, a little at a time, and continue stirring until it has melted.

Boil the spaghetti in lightly salted water, drain them when al dente and put them in the pan with the cream cheese.

Add a little cooking water from the pasta if needed.

Serve the pasta on individual plates and season with freshly ground peppercorns.

Decorate the dish with the crispy tegument and blanched fava beans.

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