A simple delicious recipe for Cacio e Pepe with Fava Beans (Pasta with fava beans, cheese and pepper) is so tasty you will want to make it over and over. No fava beans? Substitute peas or edamame!
- 2 pounds fava bean pods, shucked (makes about 1 cup peeled favas)
- ½ pound linguini or spaghetti ( to make fresh pasta see notes below)
- 2 tablespoons butter
- ½ tablespoon very coarsely ground black pepper
- ½ cup shredded pecorino Romano, more for serving
- Salt to taste
- Extra virgin olive oil, for serving
- chili flakes or aleppo pepper ( optional)
- Bring a medium pot of salted water to a boil ( to blanch fava beans)
- Fill a bowl with water and ice and set a strainer over top
- Blanch fava beans in salted boiling water for for 1 minute, then drain, and place in ice water bath to cool. When cooled, slip off the outer skin.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook to al dente. Drain, reserving 1/2 cup cooking water.
- While the pasta is boiling,melt 1 tablespoon butter in a large skillet. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
- Add the cooked pasta, grated pecorino and toss until cheese melts, about 30 seconds. Add fava beans. Toss to coat, adding more pasta water if it seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil.
- Notes: Want to make your pasta? I love this recipe
- Calories: 365
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