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Pasta with bacon beans and pecorino cheese

For a quick and tasty first course

by Ada Parisi
5 min read
Spaghetti con fave pancetta e pecorino

How to make pasta with broad beans at home, Bacon and pecorino cheese

Pasta with bacon beans and pecorino cheese. The recipe of today is a first course very, Very simple and therefore perfect for a quick but tasty lunch or dinner. Obviously To prepare pasta with broad beans, bacon and pecorino cheese I used the fresh beans, that are in season, in a classic combination: with pecorino and Mint. And while we're there I suggest you take a look at all my RECIPES WITH BEANS, since we are in the right period. On my Instagram profile you will also find a very short VIDEO RECIPE of pasta with bacon and pecorino beans: hope it makes your mouth water.

Pasta with broad beans, bacon and pecorino cheese: How to make this super easy first course

If you are a vegetarian, grab these ingredients. If you're not, You can continue reading the list and add the browned bacon, that gives the dish a little’ fat and smoked a hint. In addition to a delicious crunchiness.

This pasta with broad beans is a very easy first course, as long as the beans are small and tender. And in this way you can use the beans with all the skin, otherwise you'd have to delete the second Peel, and the job would become a little’ more long and boring. To prepare this recipe you can use a dry long pasta, spaghetti or linguine, like the one I've chosen, or even egg noodles, that make the dish less rustic. The final tip is to never skimp on black pepper, absolutely fresh ground: its pungent aroma balances the dish like a miracle. Have a good day!

Spaghetti con fave pancetta e pecorino


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


360 grams of spaghetti (or your favorite pasta)

300 grams of fresh beans (net weight of waste)

100 grams of bacon

one shallot or fresh onion

fresh mint

salt and pepper

extra virgin olive oil

pecorino cheese PDO


The preparation of pasta with broad beans, pancetta and pecorino is a breeze, but if you bought whole beans you have to peel them. If the beans are small and tender you do not need to remove the second Peel. I suggest you, though, to spend some of your time eliminating the little green nail on top of each bee, because it is very bitter.

Finely chop the shallot, FRY in a pan with extra virgin olive oil and little water, until slightly wilted. Combine the beans, already washed, and toss together over high heat for a few minutes. When you see that change color and the skin begins to crack, Add salt, papá, the chopped Mint and put out the fire. The beans must remain crunchy.

In another pan, Brown the Diced Bacon until the fat has melted not part. Drain grease and add it to the beans.

Boil the pasta in salted water, drain it al dente setting aside the cooking water. Skip the pasta with Fava Beans and pancetta, then turn off the heat, Add a ladle of cooking water and grated pecorino.

Stir the pasta vigorously in the sauce until you get a creamy emulsion, adding as much cooking water for as long as necessary. Serve the pasta with beans, bacon and pecorino immediately by completing the dish with a sprinkling of freshly ground black pepper and a mint leaf. Bon appétit!


MATCHING: For this recipe with beans, Bacon and cheese we suggest an aromatic wine. We chose the "Kerner" produced by theAbbazia di Novacella. A white wine made from a grape that Tyrol was introduced in the 1990s and giving the best of themselves when it is grown above 600 meters. The aromas are of Apricot and peach, but also of Green Apple with hints of white pepper. The palate is very cool, with a great flavor that, in conjunction with this dish, enhances the pecorino.

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