Fettuccine with Fava Beans and Pecorino

with lamb meatballs and sausage, beef demi-glace and blanched fava beans

Difficulty Easy

Preparation 30 min

Cooking 35 min

Serves 4 people

Category First courses

Seasonality Spring

Cuisine Traditional

Propaganda's fettuccine with fava beans and pecorino are an ode to Roman spring, with fresh pasta wrapped in a velvety fresh fava bean cream enriched by aged Pecorino Romano, crumbled sausage and lamb pieces that add depth and savory intensity. A dish that celebrates the bold flavors of Lazio tradition, playing on the contrast between the vegetal sweetness of the fava beans, the mineral strength of the pecorino and the character of the meats.

Ingredients

For the pasta

Fresh or dried fettuccine360 g

Coarse salt for the pastato taste

For the fava beans

Shelled fresh fava beans200 g

Waterto taste

Salt per liter of water (seawater ratio)35 g

Ice waterto taste

For the meatballs

Ground lamb200 g

Sausage100 g

Saltto taste

Black pepperto taste

Extra virgin olive oilto taste

For the sauce

Dry white wine100 ml

Lamb demi-glace200 ml

Fresh rosemary1 sprig

Fresh parsley1 bunch

Fresh thyme3-4 sprigs

White wine vinegara splash

For finishing

Grated Pecorino Romano80 g

Method

Blanching the fava beans

Bring a pot of salted water to a boil using 35g of salt per liter, which replicates the salinity of seawater. Plunge the shelled fava beans into the boiling water, stir, and as soon as the water returns to a boil, drain them immediately. Transfer them straight into a bowl with plenty of ice water to stop the cooking and preserve the brilliant green color. Drain and set aside.

Preparing the meatballs

In a bowl, mix the ground lamb with the sausage removed from its casing, maintaining a ratio of 2 parts lamb to 1 part sausage. Combine the ingredients thoroughly, adjust with salt and pepper. Form small, uniform meatballs, about 1-2 cm in diameter.

Cooking the meatballs and preparing the sauce

Heat a drizzle of extra virgin olive oil in a large skillet over high heat. Brown the meatballs on all sides until evenly golden. Deglaze with white wine and let it evaporate completely. Add the lamb demi-glace, rosemary, parsley, and thyme. Deglaze with a splash of white wine vinegar and let it simmer over medium heat for a few minutes, until the sauce has slightly reduced and becomes coating.

Cooking and finishing the pasta

Meanwhile, cook the fettuccine in plenty of salted water. When 2 minutes remain before the indicated cooking time, drain the pasta directly into the skillet with the meatballs and sauce, reserving the pasta water. Finish cooking in the skillet over medium heat, adding ladles of pasta water as needed and stirring vigorously until you achieve a creamy, coating consistency. Add the blanched fava beans and gently fold them in.

Tossing with pecorino

Remove the skillet from heat and wait a moment for the pasta to cool slightly. Add the grated pecorino and toss vigorously, adding a splash of pasta water if needed, until you achieve a smooth, coating cream that binds each fettuccina to the sauce.

Plated fettuccine with fava beans and pecorino

Plating

Plate the fettuccine by forming a neat nest in the center of the dish. Arrange the meatballs and fava beans around and on top of the pasta. Finish with a generous dusting of freshly grated pecorino. Serve immediately.

👨‍🍳 Chef's tip