ItalianRoman
Tagliolini Fave e Guanciale
by Casa Pappagallo · 705K subscribers on YouTube
Tagliolini with fava beans and guanciale: a simple, rustic Roman pasta dish.
- Difficulty
- easy
Ingredients
9 items- 2 pcsGuanciale2–3 slices
- Extra Virgin Olive Oilvery small amount
- 1 pcsShallotfinely sliced
- Saltfor pasta water
- Tagliolini Freschienough for one portion
- Fava Beansfresh small fava beans, shelled; peel larger ones
- Pasta Cooking Watera splash
- Pecorino Romanoto taste, generously sprinkled
- Black Pepperto taste, freshly ground
Method
- Put the pasta water on the stove and bring to a boil.
- Remove the skin from the guanciale and cut it into thin strips.
- In a pan, add a very small amount of oil and put in the guanciale. Cook over low heat until the fat becomes translucent.
- Slice the shallot and chop it finely.
- When the guanciale is translucent, add the shallot and continue cooking over low heat.
- Salt the boiling water and drop in the tagliolini.
- Meanwhile, peel the fava beans: if they are small and tender, leave them whole; if larger, peel off the outer skin.
- When the tagliolini are al dente, drain them and transfer them to the pan with the guanciale.
- Add the fava beans to the pan (reserve a few for garnish).
- Add a splash of pasta cooking water.
- Remove the pan from the heat and sprinkle with plenty of Pecorino Romano and a grind of black pepper.
- Mix well and serve with an extra sprinkle of Pecorino and pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
