Pancetta and Fava Bean Pasta

Ingredients

4 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, thinly sliced
3 cloves garlic, minced
1 pound dried spaghetti
24 fresh fava beans, shelled and peeled
1 cup chicken broth
1 lemon, juice and zest divided
1 bunch chopped green onion
2 chopped tomatoes
Salt to taste
Black pepper
1/2 cup grated Parmesan, plus more for the table

Directions

1. In a large pot, bring salted water to a boil.
2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 minutes. Add garlic, and cook for 1 minute.
3. Place spaghetti noodles in salted water pot and cook for 5 minutes, or until pasta is al dente.
4. In a sauté pan, add fava beans, white wine, and broth to sauté pan, and cook for 3 minutes, or until beans become tender.
5. Drain spaghetti, reserving 1/2 cup of the pasta water. Toss spaghetti in remaining 2 tablespoons olive oil.
6. Add spaghetti, green onion, lemon zest, lemon juice, and tomatoes to sauté pan, tossing to mix thoroughly. Add pasta water if pasta begins to stick to the bottom of the pan. Cook until heated through.
7. Season with salt and pepper to taste. Top with Parmesan cheese.

***Notes:  You could easily use peas or fresh green beans instead of fava beans and ham and/or bacon in place of the pancetta.***

Liquid Gold (aka Almost Buttermilk Syrup)

1 cup butter
2 cups sugar
1 cup milk
1/2 teaspoon baking soda
2 teaspoons vanilla
2 teaspoons maple flavoring (optional)


Heat and let boil on the stop top for 3 minutes.
Serve.