Tagliatelle with cream of fava beans, guanciale and Pecorino Romano cheese


320 g Tagliatelle
100 g guanciale
100 g Pecorino Romano DOP

For the fava bean cream:
200 g fava beans
20 g Evo oil
salt to taste
white pepper to taste.


Clean fava beans and blanch in boiling salted water, drain after 4 to 5 minutes by soaking in cold water or ice. Keep a few whole fava beans aside and blend the rest. Strain the resulting cream and later add oil, salt and white pepper. Cut the guanciale into 2/3cm long strips and brown in a pan over medium heat for a few minutes. Meanwhile separately cook the noodles in boiling salted water for 3/4 min, drain them in the pan with the guanciale and stir-fry adding grated Pecorino Romano cheese. Lay the tagliatelle in a nest shape on top of a circle of fava bean cream, completing the dish with a few whole broad beans and slivers of Pecorino.

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