This dish tastes fresh and zingy on its own, but to amp up the flavor profile even more, garnish the pasta with fresh basil and red pepper flakes. To make it vegetarian, simply omit the pancetta.
- 4 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, thinly sliced
3 cloves garlic, minced
1 pound dried spaghetti
24 fresh fava beans, shelled and peeled
1/2 cup white wine
1/2 cup vegetable broth
1 lemon, juice and zest divided
1 bunch chopped green onion
2 chopped tomatoes
Salt to taste
1/2 cup grated Parmesan, plus more for the table
- In a large pot, bring salted water to a boil.
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 minutes. Add garlic, and cook for 1 minute.
- Place spaghetti noodles in salted water pot and cook for 5 minutes, or until pasta is al dente.
- In a sauté pan, add fava beans, white wine, and broth to sauté pan, and cook for 3 minutes, or until beans become tender.
- Drain spaghetti, reserving 1/2 cup of the pasta water. Toss spaghetti in remaining 2 tablespoons olive oil.
- Add spaghetti, green onion, lemon zest, lemon juice, and tomatoes to sauté pan, tossing to mix thoroughly. Add pasta water if pasta begins to stick to the bottom of the pan. Cook until heated through.
- Season with salt and pepper to taste. Divide spaghetti into four bowls, and garnish with grated Parmesan.
- Pasta, Main Dishes
- North American