Vallesaccarda Trilli with fava beans, crispy Pancetta and Pecorino Sardo sheets.

Ingredients for 4 people

  • 320gr Vallesaccarda Trilli
  • 200gr Pancetta cut into strips
  • 2kg fresh Fava beans
  • 80gr Pecorino Sardo flakes
  • 8 Piennolo cherry tomatoes
  • 1 Garlic clove
  • Oregano
  • Thyme
  • Icing sugar
  • Salt (as required).


Cut the cherry tomatoes in a half and place them in a baking tray covered with baking paper. Season them with a little oil, garlic, oregano, thyme and a pinch of icing sugar. Put in the oven for about 2 hours at 120°C.

Therefore, prepare the fava beans by making an incision on the bean shells surface with the help of a knife. Gently push the fava beans out of their shell with the help of your hands.

As the Trilli pasta cooks, in a separate non-stick pan pour some olive oil and add an unpeeled garlic and the pancetta. As soon as the garlic will turn golden and the pancetta will be crispy enough, remove the garlic and keep a couple strips of pancetta for the final decoration. At this stage, add the fava beans and let them cook for a few minutes with 2 ladles of pasta cooking oil and let cook for 10 minutes. As you allow the fava beans to cook, crush them from time to time with the help of a slotted spoon. 

Drain the pasta while al dente and stir the ingredients while adding pecorino. Serve garnishing with crispy pancetta, cherry tomatoes and Pecorino flakes. 

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