Tagliatelle With Ham and Fava Beans

By Moira Hodgson

Published March 30, 1991

Total Time
10 minutes
Rating
4(9)
Comments
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Featured in: FOOD; Italian Dishes Make Good Use of the Leftover Ham

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Ingredients

Yield:4 servings

  • 1 pound fresh tagliatelle

  • 1 pound fava beans, peeled

  • 1 cup heavy cream

  • 3 tablespoons unsalted butter

  • 3 to 4 slices cooked ham, cut in strips

  • Coarse salt and freshly ground pepper to taste

  • ¾ cup of grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

86 grams carbs; 206 milligrams cholesterol; 857 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 24 grams saturated fat; 43 grams fat; 1 gram trans fat; 9 grams fiber; 815 milligrams sodium; 38 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring six quarts salted water to boil for the tagliatelle. Steam the fava beans until barely tender. Set aside.

  2. Step 2

    Combine heavy cream, butter and ham in small saucepan and heat. Season to taste with salt and pepper. Add the fava beans and set aside.

  3. Step 3

    Cook the tagliatelle until al dente. Drain and mix with the ham sauce and serve additional Parmesan cheese separately.

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4 out of 5
9 user ratings
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Comments

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arlyn

6/16/23: I made a half recipe, using dry fettuccini and sliced lunch ham. I received the favas from my daughter’s garden, already removed from the pods, so all I had to do was blanch and remove the tough outer shins. It was delicious.

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