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1
To blanch the favas: Fill the pasta pot with 4 quarts water, and heat to a boil.
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2
Split open the fava pods, and collect the beans, still covered with a thick skin.
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3
When the water is boiling, drop in the favas, and blanch them for 2 minutes, just until they turn green and the skin has loosened.
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4
Lift out the beans with a wire strainer, and drop them into a bowl of ice water, to set the color.
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5
When theyre chilled, drain the beans and peel off the skins; you should have about 3 cups of fully peeled favas.
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6
Now pour at least 2 more quarts of water and 1 tablespoon salt into the hot blanching water, and heat again to the boil, to cook the cavatelli.
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7
To make the sauce: Pour the olive oil into the skillet, and set it over medium heat.
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8
Stir in the onion, garlic, and peperoncino.
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9
Cook until the onion is translucent, about 3 to 4 minutes.
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10
Ladle a cup or so of the pasta cooking water into the skillet, and simmer until the onion begins to soften, about 2 to 3 minutes.
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11
Spill in the favas, and season with the salt, ladle in another 3 cups of pasta water, and bring to a steady simmer.
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12
Cook, uncovered, for 15 to 20 minutes, until the favas are very tender and beginning to break down and thicken the sauce.
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13
Keep the sauce barely simmering while you cook the pasta.
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14
With the pasta water at a rolling boil, drop in the cavatelli, stir, and return quickly to a boil.
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15
Cook for 4 to 5 minutes, until the cavatelli are al dente, lift them out with a spider or strainer, drain briefly, and spill them into the skillet.
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16
Toss well, to coat the cavatelli evenly with the fava dressing.
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17
Turn off the heat, sprinkle the grated pecorino over the skillet, and toss again.
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18
Heap the cavatelli in warm bowls, and shred the ricotta salata chunk through the large holes of the hand grater, showering slivers on each serving.
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19
Serve immediately, passing the rest of the chunk of ricotta salata and the grater at the table, for adding seasoning as needed.
