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Spring Fling Fettuccine (With Fresh Fava Beans, Morel and Chanterelle Mushrooms and Fiddlehead Ferns)

1 pound fresh fava beans, in their pods (10 to 12 whole pods or about 1/2 cup shelled favas)
1 cup fresh morel mushrooms, tough stem ends trimmed, halved or whole
1 cup chanterelle mushrooms, rinsed and patted dry, halved
1/2 pound dried fettuccine or linguine
2 ounces diced pancetta
2 cloves garlic, thinly sliced
Handful of fresh fiddlehead ferns, rinsed and patted dry
Salt and freshly ground black pepper
2 to 3 tablespoons extra virgin olive oil, plus more for drizzling
Crushed red pepper, for garnish, optional
Finely grated Parmigiano Reggiano for garnishing

Shell the fava beans; discard pods. Blanch the beans in heavily salted boiling water for 1-2 minutes*. Drain and rinse under cool running water. When cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side.

Heat a large pot of salted water to a boil and cook the fettuccine, stirring often, until al dente. Drain and reserve ½ cup of the cooking liquid separately.

While the pasta is cooking, heat a large nonstick skillet over medium-high heat. Add the pancetta and cook until it has rendered most of its fat and is beginning to crisp. Add the garlic and cook until fragrant and lightly golden; take care not to brown or it will become bitter. Add the chanterelles and morel mushrooms, season with salt and pepper, and add the fiddlehead ferns. Cook, tossing occasionally, until mushrooms begin to brown around the edges and soften. Add the olive oil and fava beans and cook, tossing until the beans are tender, 2 to 3 minutes.

Add the drained pasta (don’t worry if a bit of the pasta water clings to the pasta, this will help the dish come together). Toss over the heat until everything is combined and warmed through, 1 to 2 minutes. Finish with a drizzling of olive oil, some crushed red pepper, and a sprinkling of Parmesan cheese. Serve immediately.


Yield: 2 servings

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