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Malloreddus with Favette, Pecorino Cream, Mint and Crispy Guanciale

Jul 6
2 min read

Story of the Dish

This dish is inspired by Sardinia and the classic spring combination of fava beans and pecorino. In Sardinia, fresh fava beans are often eaten raw with young pecorino, but here the same flavor becomes a refined pasta dish. Malloreddus give the plate a Sardinian identity, the favette bring sweetness, pecorino creates the cream, mint adds freshness, and crispy guanciale gives power and salt.

This is rustic Sardinia turned into a restaurant dish.

Ingredients

Serves 4

400 g malloreddus / about 14 oz
250 g shelled fresh fava beans / about 1 1/2 cups
100 g Pecorino Sardo or Pecorino Romano, grated / about 1 cup
120 g guanciale, diced / about 4 oz
10 fresh mint leaves
60 ml extra virgin olive oil / 1/4 cup
Black pepper, to taste
Salt, for pasta water

Preparation

Blanch the favette in boiling water for 1 minute, then cool them in ice water. Remove the outer skin if they are large. Keep half whole and blend the other half with olive oil, mint, a little pasta water and black pepper until smooth.

In a wide pan, cook the guanciale slowly until crispy. Remove it and keep the rendered fat in the pan.

Cook the malloreddus in salted boiling water, but remove them 2–3 minutes before al dente. Save plenty of pasta water.

Transfer the malloreddus into the pan with the guanciale fat. Add a little pasta water and begin to risottare the pasta. Add the fava bean cream and continue cooking, adding pasta water little by little until the sauce becomes glossy and coats the malloreddus.

Turn off the heat. Add grated pecorino and toss until creamy. Add the whole favette and crispy guanciale.

Plate with extra pecorino, black pepper and fresh mint.

Wine Pairing

Pair with Vermentino di Sardegna. Its freshness cuts through the pecorino and guanciale while matching the green sweetness of the favette.

Chef Tips

Do not add pecorino over high heat or it can become grainy. Turn off the heat first, then add cheese and pasta water slowly to create a real cream.

Chef Gianluca Deiana