Spring brings with it fresh and light flavors, among which broad beans stand out—seasonal legumes that enrich dishes with their delicate and authentic taste. In this recipe, fresh broad beans meet the rich flavor of guanciale and the creaminess of Pecorino Romano, creating an irresistible pasta dish. A simple dish, yet with an extraordinary taste, perfect for celebrating the spring season.
Ingredients (for 4 people):
• 350 g pasta (rigatoni, mezze maniche, or a shape of your choice);
• 200 g fresh shelled broad beans;
• 150 g guanciale;
• 100 g grated Pecorino Romano;
• 1 clove of garlic;
• San Biase extra virgin olive oil;
• Salt and black pepper;
• A sprig of rosemary (optional).
Preparation:
• Prepare the seasonal broad beans: Fresh broad beans are the true protagonist of this dish. If you are lucky enough to find them in season, shell them carefully, and if you prefer, peel the skin that covers them. If fresh ones are not available, frozen ones are still a valid alternative, ready to use;
• Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente, following the times indicated on the package. Once ready, drain it, but keep some of the cooking water;
• Prepare the guanciale: While the pasta cooks, cut the guanciale into thin strips. In a large pan, heat a drizzle of San Biase extra virgin olive oil with a crushed garlic clove. When the garlic is golden, remove it and add the guanciale, browning it over medium heat until crispy and golden;
• Cook the broad beans: Add the broad beans to the pan with the guanciale and cook for 5-7 minutes, stirring often. If necessary, add a little pasta cooking water to keep the broad beans soft and flavorful. The heat and guanciale will give the broad beans an even richer and more enveloping flavor;
• Combine the pasta: When the pasta is ready, drain it and transfer it directly to the pan with the guanciale and broad beans. Mix well to combine the flavors, adding, if necessary, a little cooking water to create a delicate and creamy sauce;
• Cream with Pecorino: Remove the pan from the heat and add the grated Pecorino Romano. Mix carefully until perfectly creamy, adjusting salt and pepper to taste;
• Serve: Serve the dish hot, with a final sprinkle of Pecorino and a grind of fresh black pepper and a drizzle of raw San Biase extra virgin olive oil;
Tips:
• Fresh broad beans are the heart of this recipe, and their spring sweetness is a true gift of the season. If you find them fresh, take advantage of them to make the most of their unique flavor.
• Using high-quality extra virgin olive oil, such as San Biase, is essential to enhance the rich taste of this dish.
Pasta with broad beans, guanciale, and Pecorino is a dish that celebrates spring in every bite. Perfect for a light but flavorful dinner, it is the ideal way to bring the authentic taste of this season to the table.
