Penne Carbonara With Fava Beans, Peas, and Pecorino

• 1 34 lbs fava beans (about 1 1/2 cups shelled)
• kosher salt & freshly ground black pepper
• 34 lb dry penne pasta
• 4 large egg yolks
• 2 12 ounces pecorino cheese, grated (about 1 cup plus more for serving)
• 1 12 cups peas (fresh or frozen)
• 2 tablespoons unsalted butter
• 1 tablespoon chives, minced

1. The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil.
2. Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil.
3. Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.
4. Two minutes before pasta is done, drop in the fava beans and peas.
5. Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.
6. Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir.
7. Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating.

fava beans, kosher salt, penne pasta, egg yolks, pecorino cheese, peas, unsalted butter, chives

Taken from www.food.com/recipe/penne-carbonara-with-fava-beans-peas-and-pecorino-459895 (may not work)