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Fabio Zago - fusilli with fava beans, pancetta and pecorino cheese in a glass dish

Ingredients for 4 servings: 300 g fusilli

200 g shelled broad beans (800 g if the beans are cool)
8 slices of bacon
40 g of grated Pecorino cheese
½ dl of extra virgin olive
the flesh of two ripe tomatoes (concave)
1 clove garlic
salt
chili
12 basil leaves

Procedure:
Boil the beans for 3 minutes, drain and cool. Cook fusilli until al dente in salted water. Meanwhile, chop the bacon and fry over high heat with oil, garlic and chilli. Combine the beans and the tomato pulp. Cook for 2 / 3 minutes. Perfumed with basil. Season the sauce with the melted hot and finish with shavings of pecorino. Serve.

Source: Regional Cuisine creative
Running time: 30 minutes
Seasonality: All year
utensils: saucepan, frying pan, knives, chopping board, colander
Difficulty: easy
matching wine: Orvieto, Pinot