Lemon-Herb Bucatini with Crisp Bacon and Fava
Lemon-Herb Bucatini with Crisp Bacon and Fava
Ingredients
For the Pasta
- 1 pound bucatini
- 2 teaspoons kosher salt, plus more for pasta water
For the Sauce and Garnish
- 6 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cups fresh fava beans, shelled and blanched (about 2 1/2 pounds in pods)
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter, cut into 1-tablespoon pieces
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the bucatini. While the water heats, prepare the fava beans. If using fresh fava beans, shell them from their pods. Blanch the shelled beans in boiling water for 1-2 minutes, then immediately transfer to an ice bath. Once cooled, peel the outer membrane from each fava bean to reveal the bright green inner bean.
⏱️ 10 min
- 2
In a large skillet or Dutch oven, cook the bacon pieces over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet. Discard any excess fat.
⏱️ 10 min
- 3
Add the olive oil to the skillet with the reserved bacon fat. Add the minced shallot and cook over medium heat until softened, about 2-3 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min
- 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
⏱️ 3 min
- 5
Add the bucatini to the boiling salted water and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 8 min
- 6
While the pasta cooks, add the blanched and peeled fava beans to the skillet with the shallot and garlic. Stir to combine and cook for 1-2 minutes to warm through.
⏱️ 2 min
- 7
Drain the bucatini and add it directly to the skillet with the fava bean mixture. Add the butter, lemon zest, lemon juice, chopped parsley, chopped chives, 2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Toss vigorously, adding 1/2 cup of the reserved pasta water at a time, until a glossy sauce forms and coats the pasta. You may not need all the reserved water.
⏱️ 5 min
- 8
Stir in most of the crisp bacon, reserving some for garnish. Taste and adjust seasoning as needed. Serve immediately, garnished with the remaining crisp bacon and grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Herb Bucatini with Crisp Bacon and Fava
For the Pasta
- 1 pound bucatini
- 2 teaspoons kosher salt, plus more for pasta water
For the Sauce and Garnish
- 6 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cups fresh fava beans, shelled and blanched (about 2 1/2 pounds in pods)
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter, cut into 1-tablespoon pieces
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the bucatini. While the water heats, prepare the fava beans. If using fresh fava beans, shell them from their pods. Blanch the shelled beans in boiling water for 1-2 minutes, then immediately transfer to an ice bath. Once cooled, peel the outer membrane from each fava bean to reveal the bright green inner bean.
⏱️ 10 min - 2
In a large skillet or Dutch oven, cook the bacon pieces over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet. Discard any excess fat.
⏱️ 10 min - 3
Add the olive oil to the skillet with the reserved bacon fat. Add the minced shallot and cook over medium heat until softened, about 2-3 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min - 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
⏱️ 3 min - 5
Add the bucatini to the boiling salted water and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 8 min - 6
While the pasta cooks, add the blanched and peeled fava beans to the skillet with the shallot and garlic. Stir to combine and cook for 1-2 minutes to warm through.
⏱️ 2 min - 7
Drain the bucatini and add it directly to the skillet with the fava bean mixture. Add the butter, lemon zest, lemon juice, chopped parsley, chopped chives, 2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Toss vigorously, adding 1/2 cup of the reserved pasta water at a time, until a glossy sauce forms and coats the pasta. You may not need all the reserved water.
⏱️ 5 min - 8
Stir in most of the crisp bacon, reserving some for garnish. Taste and adjust seasoning as needed. Serve immediately, garnished with the remaining crisp bacon and grated Parmesan cheese.
⏱️ 3 min