The Recipe:

• Fry the Negroni Pancetta in a pan with a little oil.
• After cleaning and peeling the beans thoroughly, cook them in the pan together with the pancetta for one minute.
• In the meantime bring a pan of salted water to boil and cook the pasta.
• Pour the cooked pasta into a soup tureen, season it with pepper and grated pecorino romano.
• Mix the ingredients well, adding two ladles of hot cooking water (from the pasta pan).
• Finally, garnish with the broad beans and pancetta prepared previously.

One of spring’s most characteristic and popular ingredients, fresh broad beans are the unquestioned protagonist of this dish which comes into its own at a Sunday lunch or a family meal. Obviously, the sweetness of the broad beans teams up perfectly with the spiciness of Negroni pancetta whose flavour adds verve to this dish.

You may also vary the recipe slightly and make it look more spectacular. How? Just use 100% Italian Pancetta di Zibello slices, letting them gently fry in very little oil before using them to garnish your first course dish and your guests will be truly impressed. Looking for more recipes with broad beans and pancetta?

Try this one: prepare some bruschetta bread and add the two ingredients to each slice. Voilà, a perfect starter for a barbecue meal with friends or tasty solution for a quick evening meal.