Created by Tisme on May 20, 2025
Step 1: Chop the spring onions finely including the best of the green stems. Heat half the butter in a pan and cook the onions over a low heat for about 3 minutes.
Step 2: Add the peeled broad beans, allow to develop flavour for a few minutes, then add 225 milliliters (8 fl ounces or 1 cup) of warm water and continue to cook for 25 minutes, then season to taste at the end.
Step 3: Bring a large pan with plenty of lightly salted water to the boil, ready for the pasta; and fry the bacon until crispy, ready for serving.
Step 4: When the broad beans are cooked, get the pasta ready by placing the pasta in the boiling water and leave to cook (as per packet instructions) until al dente.
Step 5: Drain the pasta and dress with the remaining butter, crumbled Pecorino cheese and the parsley.
Step 6: Divide into individual portions and top each portion with the bean sauce and crispy bacon pieces.