Garganelli with fava beans and speck
- Lactose Free
- Energy Kcal 483
- Carbohydrates g 53.8
- of which sugars g 2.1
- Protein g 23.6
- Fats g 17.5
- of which saturated fat g 4.73
- Fiber g 7.1
- Cholesterol mg 92
- Sodium mg 1233
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Garganelli with fava beans and speck is a dish that really really shows off what spring in Northern Italy is all about. Folks from Emilia-Romagna and Trentino-Alto Adige bring their own twist to traditional Italian dishes with this combo. You get the fresh pop of fava beans plus the rich flavor of speck from the mountains. And here's the thing—the real trick that makes this fava beans pasta different is how the pasta's cooked: only boiled halfway, then it finishes up right in the pan with the beans and speck. This move—"risottare"—lets the pasta's starch mix into everything—making it extra creamy and just a bit tender, not watery. Garganelli, those ridged, tube-shaped noodles, really grab the sauce, so every bite is packed with a little bit of everything. People love how the smokiness from the speck and the sweet green taste from the fava beans really wakes up your taste buds.
In Northern Italy, this combo of garganelli pasta recipe and speck is both cozy and super lively, especially when fava beans come into season. Really. Some families in Emilia-Romagna swear by tossing in extra herbs or even a sprinkle of cheese to bring out that golden finish. Trentino cooks? They go heavier on the speck, adding a crisp touch that makes everything even more flavorful. This dish is a great example of how a speck pasta dish pulls together local ingredients, and honestly, it works for anyone who loves mixing textures—a little bit moist from the sauce, a little crispy from the cured meat. Whether you’re into Italian pasta recipes or just want something that tastes like it came straight from an Italian spring picnic, garganelli with fava beans and speck hits the spot. It's one of those meals that feels special but still totally doable, proving how simple tricks and good seasonal stuff make for the best meals. Even if you’re new to Italian cooking, this dish is a chance to enjoy a true taste of Italy’s bright regions. Pretty much.
- INGREDIENTS
- Egg Garganelli pasta 8.8 oz (250 g)
- Fava beans 3.25 lbs (1.5 kg) - (whole, to be shelled)
- Speck 3.5 oz (100 g) - (a single slice)
- Shallot ½ tbsp (8 g)
- Pecorino cheese 1.5 oz (40 g) - (to grate)
- Dry white wine ½ cup (100 g)
- Vegetable broth 0.625 cup (150 g)
- Fresh chili pepper 0.04 oz (1 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Oregano to taste
How to prepare Garganelli with fava beans and speck
To make garganelli with fava beans and speck, start by preparing the Vegetable broth. In the meantime, proceed to clean the fava beans by shelling them 1: with the pods, you could prepare a tasty Sautéed Broad Bean Peels. Then remove the small growth above each fava bean 2 and set aside the more tender ones, while you can peel the larger ones, meaning those with a more resistant skin 3: this way, you will have the sweetest and tenderest part of the seed.
Clean the shallot 4 and finely chop it 5, then let it soften for a few minutes in a large pan with 1 ½ tbsp of oil 6.
Deglaze with white wine 7 and, when the alcohol has evaporated, lower the heat and cook for 10 minutes, then add the fava beans 8; let them flavor for a moment, then pour in the vegetable broth you prepared and cook for another 15 minutes 9.
Meanwhile, cut the speck into horizontal and vertical strips 10 to obtain cubes no larger than ½ inch 11; remove the top of the chili pepper and cut it in half 12,
with the fingers of one hand, hold the tip of the chili pepper and with the other hand, in which you hold a knife, slide the blade in the opposite direction to the seeds 13 and then cut into thin slices 14: this way, you'll have just the aroma of the chili pepper without spiciness. In another pan, pour the remaining 2 tsp of oil along with the chili pepper 15
and add the speck cubes 16; let them cook on high heat for a few minutes, just enough time to make the speck crispy; stir occasionally and, when they are well browned, set them aside 17. Put a pot full of water on the stove and, when it boils, add salt. Cook the pasta halfway through 18.
When the garganelli are exactly halfway cooked, drain them and pour them into the pan where you cooked the fava beans 19 (if necessary, add a bit of pasta cooking water) and continue cooking for the necessary time, also adding the speck with the chili pepper 20. In the meantime, grate the pecorino cheese 21
and, when the pasta is ready, turn off the heat. Sprinkle the cheese and oregano 22, mix all the ingredients 23, and finally plate the garganelli with fava beans and speck and serve them still very hot 24!