Spaghetti with Fava Bean Sauce

This sauce should only be made if you have available very young fava beans with tender skins.


  • 3 young leeks, white part only, minced
  • 1 small clove of garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup diced ham
  • 2 lb fava beans
  • 1 small glass of white wine
  • cup chicken stock
  • cup thick cream
  • freshly ground black pepper
  • ¾ cup freshly grated
  • Parmesan cheese
  • 1 tsp chopped fresh savory
  • 14 oz spaghetti


Sauté the leeks and garlic in the oil and butter for a few minutes, then add the ham and shelled beans and cook for another minute or two. Add the white wine and bring to a gentle boil. Let the wine evaporate a little, then add the chicken stock and cook over a fairly high heat until the beans are tender. Stir in the cream and pepper to taste, then add the Parmesan and savory. Taste and correct the seasoning, if necessary. Keep hot.

Cook the spaghetti in plenty of boiling water. Drain and mix with the sauce.