Hashimoto Foods
Creamy Bacon and Fava Bean Sauce with Spaghetti
Cook Time:
Approximately 15 minutes cooking time
Serves:
3 - 4 people
300 g thoroughly washed fresh Fava beans (removed from their pods, dunked in boiling salt water for 2 minutes then shocked in Ice water for one minute before the outer skin is then removed by making a slit at the top thin end and squeezing the bean out from the fat bottom end).
1 teaspoon vegetable oil
200 g bacon bits
100 millilitres white wine
200 millilitres gluten free vegetable stock
150 millilitres cream replacement (I used Rama 15% fat)
240 g gluten free spaghetti
150 g freshly grated pecorino cheese
A good few twists of black pepper
1.5 teaspoons salt
Heat a deep non-stick frying pan with 1 teaspoon vegetable oil, add the bacon bits and stir fry until the bacon is a deep brown colour. Add the fava beans and stir fry for another 2 minutes before adding the white wine, stir well to loosen any bits from the bottom of the pan then leave to simmer until almost all of the white wine has evaporated. Add in the cream replacement, a good couple of twists of black pepper and half a teaspoon of salt, mix well and simmer stirring occasionally for 11 – 12 minutes while your spaghetti is simmering in a saucepan of water with another teaspoon of salt. When the spaghetti is cooked, drain and pour over some olive oil, serve to plates and top with the fava bean sauce. Top with the freshly grated pecorino.