Fusilli con Pancetta e Sugo di Fava

Fusilli with Bacon and Broad Bean Sauce

The broad beans form an essential part of this recipe and can be cooked and peeled in advance. Refrigerate in an airtight container until needed.

serves 4–6

500 g (1 lb 2 oz) fusilli or penne

310 g (11 oz/2 cups) frozen broad (fava) beans

2 tablespoons olive oil

2 leeks, finely sliced

4 bacon slices, diced

310 ml (10¾ fl oz/1¼ cups) pouring (whipping) cream

2 teaspoons grated lemon zest

Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. While the pasta is cooking, plunge the broad beans into a saucepan of boiling water. Remove with a slotted spoon and place immediately in cold water. Drain and allow to cool, then peel (see note).

Heat the oil in a heavy-based frying pan. Add the leek and bacon and cook over medium heat, stirring occasionally, for 8 minutes, or until the leek is golden. Add the cream and lemon zest and cook for 2 minutes. Add the broad beans and season well.

Add the sauce to the pasta and toss to combine. Serve at once.

Note: To peel the broad beans, break off the top and squeeze out the beans. Leaving the hard outside skin on the broad bean will change the delicate texture and flavour of this dish—it is worth the extra effort to peel them. Very young fresh broad beans can be used without peeling.

Left: Carefully remove the outer leaves and dark green section from the leeks. Clean them thoroughly.

Right: After cooling the broad beans, peel away the outer skins.