Sound the trumpets! There’s a new addition to the HAMAPALOOZA Hall of Fame!
And it could NOT be easier.
1 C (more or less) chopped Easter ham
¾ C (more or less) peeled fava beans
1 lb. short pasta
Smoked (or regular) Salt
LOTS of freshly ground black pepper
Chives
⅓ C white wine
½ C chicken stock
½ C Cream (Totally optional… wink wink)
Pecorino
1) Fry the ham in a splash of EVOO. When it’s starting to crisp, add the wine. Reduce for 2-3 minutes. Add the stock. Reduce again. Add the favas. Taste, and add a pinch of smoked salt if you have it. Add the cream, if using, and let the mixture simmer on low.
2) Boil the pasta in salted water until just barely cooked (even a tiny bit firmer than you usually like it). Drain the pasta, reserving at least 1 C of the pasta water.
3) Add the drained pasta to the ham mixture. Let it simmer until the pasta reaches your desired texture. Turn off the heat and add a handful of grated pecorino. Fold the cheese into the pasta and, if you feel that the sauce is too thick, add pasta water in small increments. Grate tons of black pepper into the pasta and mix. Taste again.
4) Serve in hot bowls with a huge shower of chives on top. (And even more pecorino if you’re an animal… like me!)
The pecorino, the chives, and the favas take this pasta to new heights. Try it!