Penne Carbonara With Fava Beans, Peas and Pecorino

• 1 3/4 pounds young fava beans in their pods about 1 1/2 cups shelled
• Salt
• pepper
• 3/4 pound dried penne
• 4 large egg yolks
• 2 1/2 ounces pecorino, grated about 1 cup, plus extra for serving
• 1 1/2 cups fresh or frozen shelled peas
• 2 tablespoons unsalted butter
• A small handful of chives, finely snipped or sliced

1. First, find a willing assistant to help peel the favas.
2. Bring 6 cups water to a boil in a large pot.
3. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water.
4. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
5. Bring the water back to a rolling boil.
6. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking.
7. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
8. When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot.
9. Cook for 1 to 2 minutes, until the pasta is al dente.
10. Reserve 1/2 cup of the cooking water.
11. Drain the penne and vegetables, and return them to the pot.
12. Add the butter and stir well.
13. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne.
14. Adjust the seasoning, and serve with a wedge of pecorino for grating.

beans, salt, pepper, penne, egg yolks, pecorino, peas, unsalted butter, handful of chives

Taken from cooking.nytimes.com/recipes/1013673 (may not work)