{"id":16795,"date":"2026-04-24T17:10:35","date_gmt":"2026-04-24T15:10:35","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-fava-beans-and-pecorino-traditional-recipe-with-a-grilled-touch\/"},"modified":"2026-08-26T12:41:17","modified_gmt":"2026-08-26T10:41:17","slug":"pasta-with-fava-beans-and-pecorino-traditional-recipe-with-a-grilled-touch","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-fava-beans-and-pecorino-traditional-recipe-with-a-grilled-touch\/","title":{"rendered":"Pasta with fava beans and pecorino: traditional recipe with a grilled touch"},"content":{"rendered":"<p>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 <strong>pasta with fava beans and pecorino<\/strong> 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.<\/p>\n<p>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.<\/p>\n<p>Traditionally, in regions like Lazio or Sardinia, enjoying <em>fave e pecorino<\/em> 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&#8217;s tricks that make all the difference on the palate. Let&#8217;s get cooking!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>pasta with fava beans and pecorino<\/strong> in the easiest way.<br class=\"yoast-text-mark\" \/>&gt;And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6a8f868507493\" data-id=\"9EE-LNY25mI\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-9EE-LNY25mI-6a8f868507493\" data-vid=\"9EE-LNY25mI\"   data-src=\"https:\/\/www.youtube.com\/embed\/9EE-LNY25mI?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with fava beans and pecorino: traditional recipe with a grilled touch ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/9EE-LNY25mI\/hqdefault.jpg\"  alt=\"Pasta with fava beans and pecorino: traditional recipe with a grilled touch ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with fava beans and pecorino: traditional recipe with a grilled touch - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/9EE-LNY25mI\/hqdefault.jpg\",\"uploadDate\":\"2026-04-24T17:10:35+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/9EE-LNY25mI?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=9EE-LNY25mI\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/p>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 15 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 25 min<\/p>\n<ul>\n<li>900 g whole fava beans with pods<\/li>\n<li>180 g pasta (your favorite shape)<\/li>\n<li>50 g pecorino romano cheese<\/li>\n<li>6 fresh mint leaves<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>Extra virgin olive oil<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<hr \/>\n<h3><strong>How to prepare pasta with fava beans and pecorino<\/strong><\/h3>\n<h4><strong>Grill the fava beans<\/strong><\/h4>\n<p>The first fundamental step for this <strong>pasta with fava beans and pecorino<\/strong> 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.<\/p>\n<h4><strong>Prepare the rustic fava bean cream<\/strong><\/h4>\n<p>In a mortar or food processor, place half of the roasted fava beans. Add a good drizzle of <strong>extra virgin olive oil<\/strong>, 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.<\/p>\n<h4><strong>Cooking the pasta and combining flavors<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>The final touch with pecorino romano<\/strong><\/h4>\n<p>Incorporate the freshly grated <strong>pecorino romano<\/strong> 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.<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>The exact point of the grill<\/strong><\/h4>\n<p>Don&#8217;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 &#8220;woodland&#8221; nuance we are looking for. If you don&#8217;t have a barbecue, you can use a very hot griddle.<\/p>\n<h4><strong>Cooking water: the secret ingredient<\/strong><\/h4>\n<p>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 &#8220;cremina&#8221; typical of the best Italian pasta dishes.<\/p>\n<h4><strong>Mint and pecorino, the ideal balance<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use frozen fava beans for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What cheese can I use if I can&#8217;t find pecorino romano?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Pecorino is key for its salinity, but you can substitute it with a cured sheep&#8217;s milk cheese or, failing that, a good Parmigiano Reggiano, although the flavor will be sweeter.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of pasta is best for fava beans?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Can I use frozen fava beans for this recipe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What cheese can I use if I can't find pecorino romano?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pecorino is key for its salinity, but you can substitute it with a cured sheep's milk cheese or Parmigiano Reggiano.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What type of pasta is best for fava beans?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Short pastas like rigatoni or fusilli work wonderfully because they pick up the cream well.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like the authentic flavors of Italy, don&#8217;t miss these other proposals from the blog:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: an explosive and traditional combination.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta al pomodoro<\/a><\/strong>: simplicity elevated to perfection.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your pasta with fava beans and pecorino!<\/strong><\/h3>\n<p>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&#8217;t forget to tell me in the comments what you thought and if you have any family trick for preparing fava beans.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more secrets of Italian cuisine. I would love to see your dishes!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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with a grilled touch ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 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minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with fava beans and pecorino: traditional recipe with a grilled touch ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15772\">\n<h2 class=\"vrtl-recipe__title\">Pasta with grilled fava beans and pecorino<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with fava beans and pecorino: traditional recipe with a grilled touch ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Pasta-con-habas-y-pecorino-receta-tradicional-con-un-toque-de-brasa.jpg\"  alt=\"Pasta with fava beans and pecorino: traditional recipe with a grilled touch ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">An authentic spring pasta recipe that uses fresh fava beans grilled whole on the barbecue for an irresistible smoky flavor, combined with the intensity of Pecorino Romano cheese and the freshness of mint.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">40 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">485 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian cuisine, fava beans and pecorino, pasta with fava beans, spring recipe, easy recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pasta<\/span> <span class=\"vrtl-recipe__ingredient-note\">short or long shape<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">900<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh fava beans in the pod<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated Pecorino Romano cheese<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">6<\/span> <span class=\"vrtl-recipe__unit\">hojas <\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh mint<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Grill the whole fava beans in their pods on the barbecue until charred on the outside<\/li>\n<li class=\"vrtl-recipe__step\">Open the pods and extract the cooked fava beans<\/li>\n<li class=\"vrtl-recipe__step\">Reserve two tablespoons of fava beans for garnish<\/li>\n<li class=\"vrtl-recipe__step\">Blend half of the fava beans with oil, mint, pepper, and a little cooking water<\/li>\n<li class=\"vrtl-recipe__step\">Mix the resulting cream with the rest of the whole fava beans<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta al dente in salted water<\/li>\n<li class=\"vrtl-recipe__step\">Mix the pasta with the fava bean sauce off the heat<\/li>\n<li class=\"vrtl-recipe__step\">Add the grated pecorino cheese and stir to emulsify<\/li>\n<li class=\"vrtl-recipe__step\">Add cooking water if necessary to make it creamy<\/li>\n<li class=\"vrtl-recipe__step\">Serve with the reserved fava beans and a drizzle of raw oil<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/9EE-LNY25mI\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s tricks that make all the difference on the palate. Let&#8217;s get cooking! Watch the video with all the steps Below you can watch the video with all the steps to prepare pasta with fava beans and pecorino in the easiest way.&gt;And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 15 min &#x23f1; 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&#8217;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 &#8220;woodland&#8221; nuance we are looking for. If you don&#8217;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 &#8220;cremina&#8221; 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&#8217;t find pecorino romano? Pecorino is key for its salinity, but you can substitute it with a cured sheep&#8217;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&#8217;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&#8217;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! Pasta with grilled fava beans and pecorino An authentic spring pasta recipe that uses fresh fava beans grilled whole on the barbecue for an irresistible smoky flavor, combined with the intensity of Pecorino Romano cheese and the freshness of mint. DishFirst course CuisineItalian Preparation time15 minutes Cooking time25 minutes Total time40 minutes Servings2 Calories485 kcal AuthorMia Villar Raurich TagsItalian cuisine, fava beans and pecorino, pasta with fava beans, spring recipe, easy recipe 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<\/p>\n","protected":false},"author":1,"featured_media":15770,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389,2894],"tags":[2905,3041,2927,35,461],"class_list":["post-16795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","category-step-by-step-in-three-minutes","tag-black-pepper-2","tag-fava-beans-2","tag-mint","tag-pasta-es","tag-pecorino-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with fava beans and pecorino: traditional recipe with a grilled touch ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"This pasta with fava beans and pecorino recipe uses barbecue-grilled fava beans for an irresistible smoky touch. 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