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Linguine with broad beans and bacon


For pasta lovers, this recipe should undoubtedly be included in your first course cookbook. In this period, fresh broad beans are the best of the spring season. It is a tasty and easy to prepare first course, but it takes time to peel each individual legume. For a richer version we added some pan-brown bacon and grated Pecorino. If you are looking for a vegetarian first course, you can opt for a light version by eliminating the bacon, making the recipe tasty and fragrant with the addition of mint. Discover with us all the steps to prepare it to perfection, as long as the beans are small and tender: this way you can use them with all their skins.


Kitchen Italian, Mediterranean
  • 320 g linguine
  • 300 g fresh broad beans
  • 100 g bacon
  • 1 spring onion
  • extra virgin olive oil to taste
  • Grated pecorino to taste
  • mint qb
  • sale q.b.
  • pepe q.b.
  • Finely chop the spring onion and sauté it in a pan with oil and a little water. It should simmer gently, not fry.

  • Add the broad beans, already washed, and sauté them over high heat for a few minutes. When the peel begins to split and have changed color, add salt and pepper. Turn off the heat, add the chopped mint and set aside. The beans must remain shiny and crunchy.

  • Brown the chopped bacon in another pan until some of the fat has melted. Drain off the excess fat and add it to the beans.

  • Cook the pasta in plenty of salted water, drain it al dente and set the cooking water aside. Add the pasta to the sauce, toss it, adding a little cooking water and stir.

  • Finally add a few spoonfuls of grated Pecorino, stir and serve.

If you prefer, you can use sausage or speck instead of bacon.

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