Spaghettoni with Garlic, Oil and Chilli on creamed broad beans
12.69 oz Spaghettoni no.7 (Barilla)
10.58 oz cleaned broad beans
1.05 oz flat pancetta
1.76 oz extra virgin olive oil
1.05 oz salted ricotta cut into slivers
1 clove of garlic
1 chilli pepper
Salt to taste
Blanch the broad beans for 3 minutes in boiling salted water, then cool quickly in ice water and remove the outer skin.
Put the broad beans in a frying pan with a small, finely chopped shallot and sauté for a few minutes to blend the flavours, then adjust the taste and blend everything together.
Cook the pasta in the water used to cook the broad beans for half the total cooking time suggested on the packet.
In the meantime, pour the remaining olive oil into a frying pan with the finely sliced garlic and the chilli pepper, also thinly sliced. Add the pasta and finish cooking, adding some of the water used to cook the pasta if necessary.
Place the flat pancetta on a sheet of parchment paper and microwave at 950 W for about 40 seconds. Take it out of the oven and pat dry with paper towels.
When cooked this way, the pancetta will become crispy and will be easier to digest as most of the fat is removed.
Dish out the creamed broad beans, in the centre of the plate, then place on top a small nest of spaghetti, previously sautéed, and garnish with some salted ricotta and crispy pancetta.