Lumache Pasta with Pancetta, Broad Beans and Rocket

Lumache Pasta with Pancetta,
Broad Beans and Rocket

This is a variation on a traditional Roman pasta dish. Originally the dish would use Guanciale (air-dried cured pigs cheek) instead of Pancetta and rigatoni instead of lumache. I like lumache (from the Tuscan word Lumache - meaning snail, due to the shape being like a snails shell) because the beans and pancetta will go inside the pasta while mixing together.

1o0g Lumache pasta
75g broad beans, shelled and skinned
50g Pancetta, diced
handful of fresh rocket
olive oil
Parmesan, grated

Place a pan of water on to boil for your pasta.

 

In a frying pan brown the pancetta in a little olive oil over a medium heat and cook till golden brown.

 

Once water is at a rolling boil, add the lamache and cook till al dente.

 

Add the broad beans to the pancetta and cook for a few minutes, stirring all time. Reduce the heat under the pan and add the rocket and let it wilt.

 

Remove the pasta from the water with a slotted spoon and add to the pancetta pan and  stir well till all mixed together and the pasta is coated with the oily fat from the pancetta.

 

Serve with a good sprinkling of grated Parmesan.