Sicilian Pasta with Fava Beans & Ricotta Salata

Serving: 4

Ingredients:

• 400g (14 oz) Mezze Rigatoni (or similar short, tubular pasta)

• 2 cups Fresh Fava Beans (shelled and blanched)

• 100g (3.5 oz) Pancetta, sliced into batons or lardons

• 3-4 Green Onions, thinly sliced

• 1 bunch Wild Fennel (or fronds from a fennel bulb), chopped

• 100g (3.5 oz) Ricotta Salata, crumbled or shaved

• Extra Virgin Olive Oil

• Sea Salt & Freshly Cracked Black Pepper

Instructions:

1. Prep the Fava Beans: If using fresh fava beans, remove them from the pods. Blanch them in boiling water for 2 minutes, then immediately plunge into an ice bath. Squeeze the beans out of their tough outer skins to reveal the bright green beans inside.

2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the pancetta and cook until the fat has rendered and the edges are becoming crisp.

3. Add the green onions and half of the chopped wild fennel to the skillet. Sauté for 3–4 minutes until the onions are soft and translucent.

4. Add the prepped fava beans to the skillet. Season with a pinch of salt and plenty of black pepper. Toss gently to coat them in the pancetta fat and aromatics.

5. Bring a large pot of salted water to a boil. Cook the pasta until it is al dente (usually 1–2 minutes less than the package instructions).

6. Before draining, reserve 1 cup of the starchy pasta water.

7. Drain the pasta and add it directly to the skillet with the beans and pancetta. Pour in about half of the reserved pasta water and toss vigorously over medium heat. The starch from the water will combine with the oil and fat to create a light, silky sauce that clings to the pasta.

8. Turn off the heat. Stir in the remaining wild fennel.

9. Plate the pasta in shallow bowls and top generously with the crumbled ricotta salata and a final drizzle of high-quality olive oil.