This is the recipe by Loretta, my most beautiful sister-in-law, living in Frascati where my husband grew up. Frascati is a a town close to Rome, about 30 mins away, and is known for many famous architectural and historical sites. However, the two most interesting things I saw there were roasted whole pigs, and biscuits of three breast woman in front of many shops! I will do further research for those next time we go there….
Loretta is great at cooking, and she fed us too well serving full dinner at home when we visited Claudio, my husband’s brother and her. I had to be careful how much I take from each dish as everything was just so delicious, otherwise i would not be able to have dessert.
All the photos on this page are also by Loretta.
UPDATE on July 2, 2020: I tried with fresh peas last night. It was delicious!
Ingredients
200g of pasta *Loretta says spaghetti will give the best result
100g of broad beans with outer shell removed, fresh or frozen
100g of guanciale, cut in small cubes or stripes
40g of grated pecorino cheese
olive oil
pepper
Instruction
1. In a large fry pan, fry guanciale with a small amount of olive oil. As soon as it becomes crispy outside, take them out from the pan and leave them on a plate, and leave the remaining oil in the fry pan.
2. Add broad beans in the oil from guanciale in the fry pan, and cook for 10 mins with a cover. If you use frozen broad beans, cook for a few mins after defrosted at a room temperature or microwave. The cooking time may vary depending on the size and the level of softness you like.
3. When the beans are cooked, take half of them, and whisk with a blender. After becoming creamy, add grated pecorino cheese and the water from the pot boiling pasta, and whisk well. This is the sauce for pasta.
4. When the pasta is cooked, add crispy guanciale and the the bean cheese sauce from step3 to the remaining beans in the fry pan, and pasta and mix well.
5. Garnish with flaky pecorino cheese.
