Tagliatelle with Broad Beans and Stracciatella

Name: Tagliatelle with Broad Beans and Stracciatella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Egg Tagliatelle pasta 10.6 oz; Fava beans cleaned 3.5 oz; Stracciatella cheese 3.5 oz; Jowls 2.8 oz; Leeks 2.1 oz; Carrots 1.4 oz; Black pepper to taste

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513

Calories per serving

Energy Kcal 513
Carbohydrates g 62.2
of which sugars g 3
Protein g 16.2
Fats g 22.1
of which saturated fat g 8.99
Fiber g 4.5
Cholesterol mg 108
Sodium mg 83

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Tagliatelle with fava beans and stracciatella brings a bright, springtime vibe straight from central Italy’s countryside right to your table. I mean, it’s the kind of dish that shows off what Italian pasta can be. Really does. Tender ribbons of fresh tagliatelle tangled up with pops of green fava beans, crispy bits of guanciale, and the sweet aroma of just-sautéed leeks and carrots. Each bite feels like a little celebration. And the sauce? When the heat from the pasta melts that creamy stracciatella on top, you get a hit of rich, milky flavor. Folks around here love to keep things simple, so everything tastes like it just came from the garden. Thing is, the whole dish feels light but super satisfying, and the colors alone—soft green beans, golden pasta, and those moist, cheesy swirls—turn an everyday meal into a sort of edible painting.

When spring hits and market stalls fill up, this kind of fava beans pasta really shows what seasonal Italian recipes are all about. Really does. There’s no heavy sauce, just a splash of olive oil and the natural goodness from the veggies and cheese. Sometimes people swap in beetroot tagliatelle or add asparagus for even more color and a touch of earthiness, so the dish can change a bit depending on what’s fresh. For real. That’s the beauty of homemade tagliatelle—every batch has its own little twist. The tangy bite from the guanciale mixes perfectly with the creamy stracciatella, and the veggies keep things bright and lively. Pretty much.

Sharing a plate of this with friends or family outside on a sunny day, you get why it’s called a "gioioso vortice di bontà"—it’s a joyful mess of flavors and textures that’s as much fun to look at as it is to eat. Seriously good. For anyone after a real taste of spring in Italy, this stracciatella pasta dish is basically an open invitation to enjoy the season at its best. Whether you’re dining al fresco or cozying up indoors, it’s a delicious way to savor the beautiful bounty of Italian springtime.

How to prepare Tagliatelle with Broad Beans and Stracciatella

To make the tagliatelle with broad beans and stracciatella, first, bring a pot of lightly salted water to a boil. Then, prepare the ingredients: cut the guanciale into slices about 2 mm (0.08 inches) thick 1, then stack them and cut into strips 2. Clean the leek by removing the ends and the outer layer, then cut it in half lengthwise 3

and slice it longitudinally to obtain very thin strips 4. Trim and peel the carrots and slice them very thinly using a vegetable peeler 5, then stack them and cut lengthwise into strips 6.

Remove the broad beans from the pod 7 and peel off the outer skin from each one 8: you should have 3.5 oz of cleaned broad beans. Take the stracciatella out of the fridge and let it come to room temperature 9.

Heat a large non-stick pan, add the guanciale 10 and sauté for about 5 minutes over medium heat until golden and crispy. Once ready, remove it from the pan, leaving the melted fat inside, and let it drain on paper towels 11. By this time, the water should be boiling, so add the tagliatelle and cook according to the package instructions 12.

In the same pan where you sautéed the guanciale, add the sliced leek and carrot 13 and cook for 2-3 minutes over medium heat, stirring often, until slightly softened but still crisp. When the tagliatelle are done cooking, drain and add them directly to the pan with the carrots and leek 14. Add the guanciale 15

and the shelled broad beans 16 and quickly toss everything together. Transfer the pasta to serving plates 17 and garnish with strands of stracciatella to taste and a generous grind of pepper 18. Your tagliatelle with broad beans and stracciatella are ready to be served!

Storage

It is recommended to cook and serve the tagliatelle with broad beans and stracciatella immediately; alternatively, you can store them in the refrigerator without adding the stracciatella for up to a day in an airtight container. Freezing is not recommended.

Advice

Couldn't find stracciatella? Substitute with burrata or stracchino! Are you vegetarian? Omit the guanciale and add a pinch of salt and thyme to the vegetables for a more intense flavor!

For the translation of some texts, artificial intelligence tools may have been used.