Penne Pasta and Pancetta with Chianti

Recipe courtesy of Tony Hanslits, director of Culinary Education at Chef’s Academy


  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1/3 cup finely minced yellow onion
  • 6 ounces Pancetta, sliced 1/8 inch thick, cut into small strips
  • 2 cloves garlic, sliced
  • 1 pound shelled and peeled fava beans
  • Salt and pepper to taste
  • 1 pound penne or any tub pasta
  • ½ cup grated parmesan cheese

Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring until lightly golden, for 4 to 5 minutes. Add the pancetta and cook for 1 to 2 minutes. Add garlic and continue to cook for 1 minute. Add fava beans, then season with salt and generously with pepper.

Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook over high heat, stirring occasionally, until the pasta is tender but still a bit firm to the bite. Reserve ½ cup of the pasta water.

Drain the pasta and add it to the skillet. Season the pasta with salt and pepper and stir in some of the pasta water. Toss well over low heat until the pasta and sauce are well combined. Finish with the grated cheese and drizzle with extra virgin olive oil.