Fava Beans and Pancetta

From the kitchen of Carly

Creamy fava beans studded with crispy pancetta and garlic, mashed just enough to stay chunky. Pile it onto olive oil-rubbed toast and top with sharp pecorino. Spring on a plate, ready in twenty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 tablespoons extra-virgin olive oil
  • 14 ounces pancetta or unsmoked bacon, diced
  • 12 garlic cloves, minced
  • 12 cups shelled and peeled fresh fava beans
  • 1Kosher salt and freshly ground black pepper to taste
  • 18 slices country bread, toasted
  • 14 ounces pecorino cheese
  • 1shaved or grated (optional)

Instructions

  1. 1. Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.

  2. 2. Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.

  3. 3. Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450°F oven for 5 to 6 minutes.

  4. 4. With the back of a fork, mash the beans in the pan until the mixture is chunky.

  5. 5. Spread the beans on the toasts and top with the pecorino, if desired.