There are combinations that define the arrival of spring in Italy, and none is as iconic and authentic as the union of tender fava beans with the bold character of pecorino cheese. This pasta with fava beans and pecorino recipe is not just a seasonal dish; it is a ritual that connects us to the land and the purest traditions of Italian rural cuisine.
What makes this version truly special is the treatment of the main ingredient: the fava beans are not boiled, but rather roasted whole in their pods to capture a smoky aroma that completely transforms the dish.
Traditionally, in regions like Lazio or Sardinia, enjoying fave e pecorino is synonymous with outdoor gatherings and celebration. On this occasion, I wanted to bring that rustic essence into the kitchen, using the barbecue to enhance the natural sweetness of the fava bean and create an enveloping cream with a touch of freshness thanks to the mint. It is a simple recipe, but with chef’s tricks that make all the difference on the palate. Let’s get cooking!
Index
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Main ingredients
For 2 people
⏱ Preparation time: 15 min
⏱ Cooking time: 25 min
- 900 g whole fava beans with pods
- 180 g pasta (your favorite shape)
- 50 g pecorino romano cheese
- 6 fresh mint leaves
- Freshly ground black pepper
- Extra virgin olive oil
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare pasta with fava beans and pecorino
Grill the fava beans
The first fundamental step for this pasta with fava beans and pecorino is to cook the fava beans whole, without shelling them, directly on the barbecue or grill. Leave them until the outside of the pod is well toasted and dark. This process causes the fava beans to steam in their own juices, remaining tender and with a unique smoky flavor. Once ready, open them and extract the beans, reserving a couple of spoonfuls for the final decoration.
Prepare the rustic fava bean cream
In a mortar or food processor, place half of the roasted fava beans. Add a good drizzle of extra virgin olive oil, the fresh mint leaves, black pepper to taste, and a little of the pasta cooking water. Blend until you get a rustic cream, with texture, not too fine. Mix this cream with the other half of the fava beans that you had left whole to give the dish dynamism.
Cooking the pasta and combining flavors
Cook the pasta in plenty of salted water until al dente. Before draining it, save a cup of the cooking water. Mix the pasta directly with the fava bean sauce in a large bowl or pan off the heat. If you see that it is too dry, add a little more cooking water so that the cream emulsifies perfectly and adheres to the pasta.
The final touch with pecorino romano
Incorporate the freshly grated pecorino romano and stir vigorously to bind everything together. The residual heat from the pasta will be enough to melt the cheese and create a creamy sauce. Serve immediately, decorating with the reserved fava beans, an extra touch of pepper, and a drizzle of raw oil.
Tricks and tips for a perfect result
The exact point of the grill
Don’t be afraid if the fava bean pod burns on the outside; it is precisely that char that ensures the inside is tender and has that “woodland” nuance we are looking for. If you don’t have a barbecue, you can use a very hot griddle.
Cooking water: the secret ingredient
As I always tell you, the cooking water is liquid gold. Thanks to the starch in the pasta and the fat in the pecorino cheese, adding a little water at the end creates that silky “cremina” typical of the best Italian pasta dishes.
Mint and pecorino, the ideal balance
Mint is not optional; it is the necessary counterpoint to cleanse the palate of the saline intensity of the pecorino and the creaminess of the fava beans. Always use fresh mint to get the best aroma.
Frequently Asked Questions
Can I use frozen fava beans for this recipe?
The ideal is to use fresh fava beans with their pods so you can roast them. If you use frozen ones, you will miss the smoky touch.
What cheese can I use if I can’t find pecorino romano?
Pecorino is key for its salinity, but you can substitute it with a cured sheep’s milk cheese or, failing that, a good Parmigiano Reggiano, although the flavor will be sweeter.
What type of pasta is best for fava beans?
Short pastas like rigatoni or fusilli work wonderfully because they pick up the fava bean cream well, but good quality spaghetti is also a fantastic option.
Related recipes you will love
If you like the authentic flavors of Italy, don’t miss these other proposals from the blog:
- Pasta with broccoli and anchovies: an explosive and traditional combination.
- Pasta al pomodoro: simplicity elevated to perfection.
Enjoy your pasta with fava beans and pecorino!
Cooking with seasonal products is the best way to enjoy gastronomy. I hope you are encouraged to light the grill to try these fava beans; the result will surprise you. Don’t forget to tell me in the comments what you thought and if you have any family trick for preparing fava beans.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more secrets of Italian cuisine. I would love to see your dishes!
Enjoy your meal!
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The card
Pasta with grilled fava beans and pecorino
Ingredients
- 180 g pasta short or long shape
- 900 g fresh fava beans in the pod
- 50 g grated Pecorino Romano cheese
- 6 hojas fresh mint
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Grill the whole fava beans in their pods on the barbecue until charred on the outside
- Open the pods and extract the cooked fava beans
- Reserve two tablespoons of fava beans for garnish
- Blend half of the fava beans with oil, mint, pepper, and a little cooking water
- Mix the resulting cream with the rest of the whole fava beans
- Cook the pasta al dente in salted water
- Mix the pasta with the fava bean sauce off the heat
- Add the grated pecorino cheese and stir to emulsify
- Add cooking water if necessary to make it creamy
- Serve with the reserved fava beans and a drizzle of raw oil
Video
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