Fettuccine with Fava and Prosciutto
Region: Italy
Category: Pasta with Vegetables and Meat
Season: Spring
Difficulty: Easy but labor intensive

This is a dish I almost always make in June as fava beans come into my local farmers market in abundance.  It's a delicate dish with earthy flavors.  Another flat pasta like fettuccine is trenette that you can use in this preparation.  Trenette can only be found in an Italian market or on the Internet.

[photo: Clifford A. Wright] 

Yield: Makes 4 servings
Preparation Time: 40 minutes

5 pounds fresh fava bean pods, shelled (about 1 pound shelled beans)

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

3 ounces prosciutto, cut 1/4 inch thick and then into strips

1 large garlic clove, finely chopped

Salt to taste

3/4 pound fettuccine

1 large egg

2 ounces (1 cup) freshly grated Parmigiano-Reggiano cheese

Freshly ground black pepper to taste

1. Bring a saucepan of water to a boil and plunge the fava beans in for 3 minutes, to loosen the skins.  Drain, cool, and pinch the fava beans out of the skins, discarding the skins and setting the skinned fava beans aside.

2. In a large skillet, heat the olive oil and butter with the prosciutto over medium heat and cook until the prosciutto is sizzling, about 4 minutes, then add the garlic and fava beans and reduce the heat to low and cook until the garlic is fragrant, stirring, about 10 minutes.  Season with a little salt.

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.

4. Transfer the pasta to the skillet and toss with the fava, then add the egg, cheese, and black pepper and toss quickly until combined well.  Serve immediately.

Variation: 

Note: 

Posted: 12/27/2006