PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO

Penne Carbonara With Fava Beans, Peas and Pecorino image

Provided by Alice Hart

Time 45m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

1 3/4 pounds young fava beans in their pods about 1 1/2 cups shelled
Salt
pepper
3/4 pound dried penne
4 large egg yolks
2 1/2 ounces pecorino, grated about 1 cup, plus extra for serving
1 1/2 cups fresh or frozen shelled peas
2 tablespoons unsalted butter
A small handful of chives, finely snipped or sliced

Steps:

First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 6 grams, Carbohydrate 108 grams, Fat 13 grams, Fiber 21 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 850 milligrams, Sugar 24 grams, TransFat 0 grams