5 from 100 votes
Pasta with fava beans and pancetta (fave in porchetta). Recipe from Le Marche.
This pasta dish features tender fava beans cooked with garlic, pancetta, and wild fennel, combined with al dente fusilli bucati pasta. The slow-cooked beans and pancetta develop a savory sauce with hints of white wine and aromatic herbs, delivering a rustic, hearty flavor typical of the Le Marche region. It's a filling and seasonally inspired meal showcasing fresh fava beans.
Prep Time
15 mins
Cook Time
40 mins
Servings:
4
Calories:
833 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g pasta (14oz) I used fusilli bucati corti (short hollow fusilli)
- 2 kgs fava beans 4lbs, fresh, in pods
- 2 garlic or fresh garlic peeled and chopped, cloves
- 200 g pancetta (7oz) or guanciale cut into cubes
- ½ glass white wine
- 1 bunch fennel or 1 teaspoon fennel seeds, wild, or dill
- 2-3 tablespoon extra virgin olive oil
- 30 g pecorino cheese (1oz) grated
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
Prepare the ingredients
- Shell the fava beans, peel and chop the garlic and cut the pancetta into small cubes. If using, chop the wild fennel or dill.
Cup of Yum
Make the sauce
- Cook the chopped garlic with olive oil in a non-stick pan or skillet. Add the pancetta and simmer for 5 minutes. Then add the white wine. When the alcohol has evaporated, and you no longer smell the wine, add the wild fennel, dill or seeds and the shelled beans.
- Let everything cook for a few minutes on a low heat, then if necessary add water (3 or 4 tablespoons). The beans are best cooked in the sauce, so, you don’t want to overdo it with water and boil them. Add salt and pepper to taste.
- Continue to cook over a low heat, with the pan covered for about 30 minutes.
Cook the pasta
- In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet, save a cup of the cooking water and drain.
Finish and serve
- Add some of the saved pasta cooking water to the beans and then put the cooked pasta into the pan with the Pecorino. Mix everything together well and serve with more grated Pecorino as required.
Notes
- Fresh fava beans are preferred for best texture and flavor, but canned, frozen, or rehydrated dried beans can be substituted when fresh are unavailable.
- Various pasta shapes such as tagliatelle, tagliolini, or fusilli bucati can be used according to your preference.
- Adjust seasoning with salt and pepper based on taste and saltiness of pancetta.
Nutrition Information
Calories
833kcal
(42%)
Carbohydrates
111g
(37%)
Protein
31g
(62%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.1g
(5%)
Cholesterol
41mg
(14%)
Sodium
460mg
(19%)
Potassium
1401mg
(30%)
Fiber
17g
(68%)
Sugar
19g
(38%)
Vitamin A
3500IU
(70%)
Vitamin C
62mg
(69%)
Calcium
293mg
(29%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 833
% Daily Value*
| Calories | 833kcal | 42% |
| Carbohydrates | 111g | 37% |
| Protein | 31g | 62% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 460mg | 19% |
| Potassium | 1401mg | 30% |
| Fiber | 17g | 68% |
| Sugar | 19g | 38% |
| Vitamin A | 3500IU | 70% |
| Vitamin C | 62mg | 69% |
| Calcium | 293mg | 29% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.