Spelt mafaldine with broadbean, pancetta and pecorino

Pasta with broadbeans

I don’t know why I waited so long before publishing a pasta recipe on the blog, probably because I do not like my photos of pasta dishes, but I wanted to share this with you because  we particularly enjoyed it. So here is the first pasta recipe of the blog. It is not a classic or a dish that we cook often.  Last week we went to a pick-your-own farm and as well as raspberries, strawberries and various types of currant we brought home almost four kilos of broadbeans. What to do with all these broadbeans? Here is one idea, a fresh and healthy pasta recipe.

We used a special type of pasta that we bought at the Wolvercote Farmer’s market near where we live . Once a month there is an Italian stall selling extra-virgin olive oil and authentic pasta. This time we tried a type of spelt pasta called mafaldine which turned out to be perfect with our broadbean, pancetta and Italian pecorino sauce. The pecorino was also special as  it comes from a farm in Bertinoro in the foothills of the Apennines.

SPELT MAFALDINE with BROADBEAN, PANCETTA AND PECORINO

200 g pasta
1 small onion 
100 g pancetta
200 g broadbeans
1 egg
extra-virgin olive oil, 2 tablespoons
salt and ground black pepper

Drop the beans into a pan  of boiling water, bring back to the boil and cook for 5-6 minutes or until just tender. Drain and then cool under running water, then pop out the bright green bean pressing one end. Finely chop the onion and dice the pancetta. In a pan heat a tablespoon of extra-virgin olive oil and then add the onion and pancetta cubes. Cook for about 5 minutes until the onion is golden and translucent. Add the broad beans and cook for another 5 minutes.

In the mean time bring to the boil a large pot of water and then add a small handful of coarse sea salt. When the water is boiling add the pasta and cook for the required time (usually 10 – 15 minutes depending on shape). When the pasta is cooked drain it and add it to the pan with the broad beans. In a small bowl whisk the egg and pour it on the pasta, then immediately remove from the heat. Stir and serve with some ground black pepper and grated pecorino cheese.
Buon appetito!

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5 Responses to Spelt mafaldine with broadbean, pancetta and pecorino

  1. Broadbands and pecorino are a classic, but the combination with pancetta is fabulous! Delicious pasta! 🙂

  2. Ann says:

    I love broad beans…especially with something salty like pancetta! This sounds delicious! I’m glad you posted a pasta recipe!

  3. PolaM says:

    Great pasta! Will have to remember making it at some point!

  4. Well this is definitely a great dish for your first pasta post!

  5. Mino says:

    Che bonta’ infinita. Ho fame. Una porzione al mio tavolo grazie.

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