Spaghetti with broad beans, Bacon and pecorino cheese

Spaghetti with broad beans, Bacon and pecorino cheese. Today's recipe is a dish very, very simple and therefore perfect for a quick but tasty lunch or dinner. Of course I used the fresh beans, that are in season, in a classic combination: with pecorino and Mint. If you are a vegetarian, grab these ingredients. If you're not, You can continue reading the list and add the chopped bacon, that gives the dish a little’ fat and smoked a hint. Is’ a very easy recipe, as long as the beans are small and tender: This way you can use them with all the zest, otherwise you'd have to delete the second Peel, and the job would become a little’ more long and boring. To prepare the dough with beans, Bacon and pecorino cheese, you can use a long dried pasta, 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!


PASTA WITH BEANS, BACON AND CHEESE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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, just enough
  • salt and pepper, just enough
  • extra virgin olive oil, just enough
  • pecorino cheese PDO, just enough

PROCEEDINGS

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 a little’ of your time to eliminate the small green nail atop each stone, 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 putting 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 vigorously until obtaining 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!

THE PAIRING: For this recipe with beans, Bacon and cheese we suggest an aromatic wine. We chose the “Kerner” produced by’Abbazia 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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