Broad beans and Pecorino cheese turn an ordinary pasta into something else. The cheese will make the beans sing!


  • 500grams frozen broad beans
  • 250grams spaghetti
  • 2 tablespoons olive oil
  • 4 slices of bacon, diced
  • 2 medium size shallots or a small onion, cut into very small cubes
  • 2 garlic cloves, finely chopped
  • 100ml white wine
  • 150ml chicken stock
  • 1/2 cup torn mint leaves
  • 75gram pecorino cheese, grated
  • Mint leaves


  • Blanch the frozen broad beans in salted water for two minutes then drain and cool them under cold water.

  • Peel off the broad bean skins with your thumbnail.
  • In the mean time bring a large sauce pan of well salted water to the boil and drop in the spaghetti. Cook the spaghetti until al dente.
  • Meanwhile, heat the olive oil in a frying pan over medium heat. Add the bacon strips and cook for 2 minutes or until it begins to crisp.
  • Add the onion and garlic and cook for a further 3 minutes.
  • Deglaze the pan with the wine. Let the alcohol disappear then add the stock and bring to a simmer.
  • Add the broad beans, simmer them until they are tender. Season the mixture to taste with salt and ground black pepper.
  • Using tongs lift the pasta out of the water and toss it through the broad bean mixture. Add a little of the pasta water if necessary.
  • Serve the pasta straight away with grated Pecorino Cheese and torn mint leaves.


  • Sometimes it could be labour intensive to peel the broad beans, so be patient, but it is an easy job when they are frozen.
  • I like to serve the pasta in the pan I cooked it in so that my family or my guests can help themselves. Put extra grated Pecorino cheese on the side as well as grated black pepper.

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