Broad bean, Guanciale and Pecorino are typical ingredients of Lazio region cuisine also used as pasta seasoning and they fit simply amazingly.


Serves: 4 | Preparation time: 10 mins | Cooking time: approx. 25  mins

  • Rigatoni pasta: 350 g
  • Broad beans, fresh of frozen: 200 g
  • guanciale-italian-cured-pork-jowl 100 g
  • Pecorino cheese, grated: 80 g
  • Chopped mint leaves, fresh: 4 
  • Extra Virgin Olive Oil (EVOO): to taste
  • Salt and pepper: to taste


Clean fresh broad beans by removing pods and petiol.

Boil broad beans about 15 minutes, drain and set aside. Do not throw away cooking water as it will be used to cook pasta afterwards.

Dice guanciale-italian-cured-pork-jowl pan-fry it until crispy without oil or any other fat.

Add the boiled broad beans to the pan with Guanciale, allow them to take on flavour, add the chopped mint leaves and sauté for about 5 minutes.

Re-use the cooking water from the broad beans by bringing it to the boil, plunge in the Rigatoni, cook the pasta and drain it al dente, then add it to the pan with the broad beans and guanciale, stir together, allowing it to take on flavour and add a little cooking water to mix well.

Serve with some grated Pecorino cheese and a little freshly ground black pepper on top.


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