Pasta e fave
A harbinger of spring, when the favas can be eaten raw

Spaghetti con le fave | Spaghetti with Fava Beans

Spring is the time you’ll see fave burst onto Italian menus because they can be eaten fresh out of the pod before their outer skins become too thick. They can be tasted as in the picture above, in spaghette con le fave which is very likely to have guanciale (cured hog jowl) in the sauce and be dusted with pecorino, because fava beans, pecorino cheese and pancetta or guanciale are the holy trinity of spring in many places.

Food festivals called sagre will feature as an antipasto a plate of pecorino and pancetta with a pile of fave bean pods which you open, pop the beans onto your plate, douse them in olive oil if you wish, then eat the three elements together. (Read more about sagre and their indications, the sagre poster.)

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Italian Name: Pasta e Fave
English Name: Pasta with fave beans
Course: Primo Piatto - sometimes as appetizer without the pasta
Where you're most likely to find it: Italy