Spaghetti con le Fave

By LeeBoruchow

Pasta with favas, escarole, and pancetta.

Ingredients

• 3 1/2 lbs fresh fava beans, removed from the pod, blanched, and shelled
• 1 yellow onion, thinly sliced
• 4 oz pancetta, thinly sliced and cut ito 1" squares
• 1 head escarole, outer leaves removed and heart retained
• 1/4 cup extra-virgin olive oil
• salt and pepper
• 1 lb spaghetti
• 1/2 cup grated pecorino romano cheese, plus more
• 2 tbsp mint, finely chopped

Preparation

Step 1

Bring a large pot of salted water to boil.

Tear the inner leaves of the escarole into 2" ribbons. Heat oil in a large pan over medium heat. Add onion and pancetta, and salt just the onion. Saute until the onion is soft but not browned (do not let the pancetta get too brown either).

Add pasta to boiling water. Add escarole and favas to the pan and saute until favas are just al dente. Drain pasta just short of al dente and add to the pan. Add pecorino and mint and toss for 1 minute, adding pasta water as needed.

Transfer to a serving bowl, and add several grinds of black pepper, a drizzle of good oil, and serve with extra pecorino on the side.