Maltagliati with Fava Beans, Smoked Guanciale & Garlic Soubise

In Italian, maltagliati means badly cut. Today, this means any uniquely-shaped short flat noodles. Originally, they started out as a way to use leftover pasta, and were frequently hand torn. Fava beans are extremely delicious when they are fresh, and go well as a toothy protein in pasta. This is the perfect spring pasta dish.

This dish was created by Chef Pink, of Food Network fame. She has worked with chefs and restaurants in Los Angeles, San Francisco, New York, Paris, and even Solvang, the Danish capital of America. Chef Pink has also helmed restaurants, including her previous posts as Chef/Owner of Bacon & Brine and Head Chef of root 246, both in Solvang, California. Look for her now in Los Angeles.

Maltagliati with Fava Beans, Smoked Guanciale & Garlic Soubise

Chef Pink

A rich, fresh Spring dish with local produce of the season, and unique, easy pasta.

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Course Entree, Main

Cuisine Italian

Servings 2 people

Ingredients

  

• 1 pound fresh fava beans
• 1 egg
• 2 servings lasagna noodles
• 2 slices bacon or guanciale
• 1 cup spring onion, chopped
• 2 cups chicken stock
• 2 Tbsp butter
• 1/2 lemon
• salt + pepper
• dashi powder or soy sauce

Instructions

 

• Remove the large outer pods from the fava beans, then take each bean and remove the thin skin covering the split bean.
• Hard-boil the eggs, cool them down, peel them and set aside.
• Tear lasagna noodles roughly (or use any other “badly cut” pasta) and boil per directions in a pot with enough salt to taste like the sea.
• Sauté thinly sliced and diced guanciale or bacon over medium-high heat, until crispy.
• Remove the bacon, then add 1/2 cup cut spring onion to the bacon fat and cook over low heat until translucent.
• Add 1 cup chicken stock and simmer until reduced by half, than add a handful of fresh fava beans to the pan, season with salt and turn down the heat.
• Add cooked pasta along with 1 tablespoon of butter and a healthy squeeze of lemon. After simmering for 2-3 minutes, sprinkle with bacon and grate the egg yolk over over the top.
• Chef Pink also adds locally foraged kombu – the “king of seaweed” used to make Dashi – which adds umami richness to the dish. You can add some dashi powder or soy sauce instead. Serve immediately.

Keyword pasta