Spaghettoni fava beans and pecorino

Rome is the eternal city even when it comes to kitchen, passed on through generations. The simple natural ingredients are the starting point to create innovative meals tributing tradition. Bacon – the one from the pork’s face –  and cheese are the main ingredients of Lazio’s cuisine, but vegetables such as chickpeas, green broccoli and chicory are also great classics.


Today I use another typical product, fava beans. Their flavour matches perfectly either with cheese or bacon, as it does with the texture of spaghetti Mancini.


The peculiarity of this recipe sits in how beans are treated, and there are two different ways to serve them. Find out how I got the most out of this fresh and tasty course prepared exclusively for FABI | Cosebuone.

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