Recipe for: Pasta with broad beans, cherry tomatoes, and cracklings - photo 1
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Recipe for: Pasta with broad beans, cherry tomatoes, and cracklings

Spicy European cuisine Main dishes 50 min Easy 0 views ~33.71 PLN * - (0)
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Description

A summer dish from Greater Poland that combines creamy broad beans, salty bacon cracklings, and juicy cherry tomatoes with homemade pasta. The dish is simple, hearty, and aromatic — perfect for a post-lunch meal or as a warm side dish for a barbecue gathering. The distinct flavor of the cracklings contrasts with the tenderness of the broad beans, while fresh herbs and the slight acidity of the tomatoes give the whole dish a summery lightness and color. Serve with parsley and optionally with grated yellow cheese or fresh basil as a twist.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pasta 320 g
  • Broad beans 400 g
  • Cherry tomato 240 g
  • Bacon 150 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 15 g
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cheese 80 g
  • Basil 30 g
💰 Estimated dish cost: ~33.71 PLN (8.43 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare your workspace: peel the onion and chop it into small cubes (about 5 mm). Peel 2 cloves of garlic and slice them thinly. Wash the cherry tomatoes, dry them, and cut them in half. Finely chop the parsley. Cut the bacon into pieces measuring about 1×1 cm — these will be the lardons. If you bought the broad beans in pods, separate them from the pods.

Ingredients: Onion, Garlic, cherry tomato, Parsley, Bacon, Broad beans
Use a cutting board and a sharp knife. A small bowl for the chopped parsley and a plate for the diced bacon will make the work easier. Cutting the bacon into even cubes will ensure uniform frying of the cracklings.

Cracklings

2

Heat a wide skillet (preferably 26-28 cm) over medium-high heat. Add the chopped bacon to the dry skillet and fry without any added fat for 6–8 minutes, stirring frequently, until the fat renders and the pieces become golden and crispy. Once the bacon bits are ready, transfer them with a slotted spoon to a paper towel to drain excess fat. Leave about 1 tablespoon of bacon fat in the skillet for further cooking.

Ingredients: Bacon, Rapeseed oil
Use a wide skillet and a wooden spoon or spatula. Do not fry on too high heat – the cracklings may burn. The finished cracklings should be golden in color and should be crispy after cooling.

Cooking broad beans

3

In a large pot, bring 2 liters of salted water to a boil (add 2 g of salt per liter). Add the broad beans and cook over medium heat for 8–12 minutes, depending on the size of the beans, until they are tender when pressed with a fork but not falling apart. Drain and if the broad beans are in pods, remove the beans from them. To stop the cooking process and preserve the color, you can rinse the broad beans with cold water.

Ingredients: Broad beans, Salt
Use a pot with a capacity of at least 3 liters. Check the softness of one grain after 8 minutes – it should be soft inside but retain its shape. Rinsing with cold water gives a nice green color.

Sautéing the base

4

In the same pan after the bacon, if needed, add 1 tablespoon of rapeseed oil. Reduce the heat to medium and add the chopped onion. Sauté for 4–5 minutes until the onion becomes translucent and slightly browned. Add the garlic slices and sauté for 30–45 seconds until fragrant (be careful not to burn it).

Ingredients: Onion, Garlic, Rapeseed oil, Bacon
Use the skillet from the bacon — the fat will add flavor. The onion should become translucent and soft; if it browns too quickly, lower the heat.

Integration of broad beans

5

Add the cooked broad beans to the pan with the sautéed onion and garlic. Sauté gently for 2–3 minutes, stirring to coat the beans with the aroma of the fat and onion. Season with salt and freshly ground pepper to taste. If the mixture is too dry, add 1 tablespoon of pasta cooking water (reserve) in a later step.

Ingredients: Broad beans, Onion, Garlic, Salt, Black pepper
Use a wide spatula for gentle mixing to avoid crushing the broad beans. The broad beans should be soft but hold their shape.

Cooking pasta

6

In a separate large pot, bring a generous amount of salted water (about 3 liters) to a boil. Add the pasta and cook according to the package instructions minus 1 minute, usually 7–10 minutes (al dente). Drain the pasta, reserving about 100 ml of the cooking water. The pasta should be firm to the bite, not overcooked.

Ingredients: Pasta, Salt
Use a large pot so the pasta has room. Always save some of the cooking water — starchy water helps to combine the sauce with the pasta.

Mixing and seasoning

7

In the pan with the broad beans, add the drained pasta, pour in 2–3 tablespoons of the reserved cooking water, and stir vigorously for 1–2 minutes to combine the pasta with the broad beans and the fat from the cracklings. Add half of the cracklings and half of the chopped cherry tomatoes, and mix gently. Taste and season with salt and pepper to your liking. The consistency should be creamy thanks to the starch from the water and the fat from the cracklings.

Ingredients: Pasta, Broad beans, cherry tomato, Bacon
Use a large skillet or wide pot for mixing. If the dish seems dry, add a tablespoon of cooking water at a time until you achieve the desired shine.

Finishing

8

Transfer the pasta with broad beans to plates, sprinkle with the remaining cracklings, add fresh chopped parsley, and scatter the rest of the cherry tomatoes. If using, sprinkle with grated yellow cheese and garnish with basil leaves. Serve immediately while the cracklings are crispy.

Ingredients: Parsley, cherry tomato, Cheese, Basil, Bacon
Use large flat plates or bowls. Sprinkle with cheese just before serving to prevent the cracklings from getting soggy. Additionally, you can add a few drops of lemon juice for freshness.

Serving tips

9

Serve hot, with an additional bowl of grated cheese and a pepper mill. The dish pairs well with a light green salad and a cool drink (buttermilk, berry compote).

Ingredients: Cheese, Black pepper
If you are preparing for children, you can serve the cracklings separately so everyone can add them according to their preferences.

Fun Fact

💡

Broad beans were popular in the rural cuisine of Greater Poland as an inexpensive, nutritious summer vegetable — they were often combined with fatty products (lard, bacon), which resulted in filling and tasty dishes for those working in the fields.

Best for

Letni obiad Majówka Spotkanie przy grillu

Tips

🍽️ Serving

Serve immediately after preparation to keep the cracklings crispy. Fresh salad with a buttermilk-based dressing works well. For a lighter version, use smoked salmon instead of bacon and omit the cheese.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore some crispiness; add a little pasta cooking water if the dish has dried out.

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