1 pound bucatini1 pound fava beans 1 tablespoon green garlic, minced 2 tablespoons olive oil 1 tablespoon butter Freshly grated Pecorino Salt and pepper to taste
Bring two pots of water to boil, both salted. In the meantime, split the fava bean pods and remove the beans within. Prepare a bowl filled with ice water, then blanch the beans for about 2 minutes. Remove to the ice bath, then slip off the skins to reveal the bright green bean within.
Cook the bucatini until 1-2 minutes before al dente.
Meanwhile, heat the olive oil in a skillet over medium heat and sauté the green garlic until fragrant, about 1 to 2 minutes. Add the fava beans and a splash of water and cook gently until the beans are tender. Season with salt and pepper.
Add the drained pasta to the skillet along with the butter and a little pasta water. Toss to combine, then swirl the pasta around the skillet for a few minutes until the pasta finishes cooking and a sauce has formed.
Remove the pasta to bowls, top with grated cheese and serve immediately. Finish with olive oil or pasta water if too dry.