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Fava Beans with Mushrooms and Crispy Pancetta

Scott Phillips

Servings: 4

Salty, crunchy bits of pancetta and earthy cremini mushrooms add richness without overwhelming the beans. Serve with chicken or toss with pasta. For tips on peeling the beans, see How to Shell Fava Beans.


  • 2 lb. fava bean pods, shelled (about 2-1/2 cups after shelling)
  • 2 oz. thinly sliced pancetta
  • 1 Tbs. olive oil
  • 6 oz. cremini mushrooms, stemmed and thinly sliced (about 3 cups)
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 14


  • Bring a medium pot of well-salted water to a boil. Fill a medium bowl with ice water.
  • Boil the fava beans until bright green, about 1 minute. Drain and transfer to the ice bath to cool. Drain again.
  • Peel each fava bean by pinching one end between your thumb and forefinger to pop the bean from the skin.
  • In a 12-inch skillet, cook the pancetta in the oil over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate.
  • Add the fava beans and mushrooms to the skillet and cook until the mushrooms are tender and browned in spots, about 6 minutes. Stir in the lemon juice and zest and season to taste with salt and pepper. Crumble the pancetta over and serve.


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