Maltagliati with Fava Beans, Smoked Guanciale & Garlic Soubise
A rich, fresh Spring dish with local produce of the season, and unique, easy pasta.
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.