Penne Carbonara With Fava Beans, Peas, and Pecorino

1. 1

   The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil.

2. 2

   Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil.

3. 3

   Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.

4. 4

   Two minutes before pasta is done, drop in the fava beans and peas.

5. 5

   Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.

6. 6

   Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir.

7. 7

   Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating.

* Per serving · 4 servings · Values may vary.

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