Pasta Fave, Cacio e Pepe

Method

1. If using dried fava beans: boil 200g of dried fava beans in salted water for about 40 minutes, skimming any foam that forms on the surface. If using fresh fava beans: boil 400g of fresh fava beans for 7–10 minutes, depending on tenderness.
2. Drain the cooked fava beans and let them cool completely. They should be soft and free of excess water.
3. Cut 160g of mixed pecorino cheese (or a single type, like Romano or Sardo) into small cubes.
4. Peel 2 cloves of garlic, remove the central germ, and set aside.
5. In a blender or food processor, combine the cooled fava beans, cubed pecorino, garlic cloves, 30g of pine nuts, 5–6 fresh mint leaves (or to taste), and 160g of extra virgin olive oil.
6. Blend everything for 4–5 minutes until you obtain a smooth, creamy pesto. Do not add salt because the pecorino provides enough saltiness.
7. Bring a large pot of salted water to a boil and cook pasta (100g per person) until al dente.
8. To make the pasta sauce, place a spoonful of the fava pesto in a large bowl. Add a ladle of hot pasta water (ideally from the pot where the pasta is cooking, so it contains starches). Whisk gently to dissolve the pesto into a creamy consistency.
9. Gradually add more pesto and pasta water, whisking continuously, until you reach the desired sauce consistency. The cheese will melt and bind with the starches, creating a creamy emulsion similar to cacio e pepe.
10. Drain the pasta (reserve a little extra pasta water) and transfer it to the bowl with the sauce. Toss vigorously with a spatula until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water.
11. Serve immediately, finishing each plate with a generous grind of black pepper, a few fresh mint leaves for decoration, and a drizzle of extra virgin olive oil.