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Italian · V The Canonical Dishes · Molise

Tacconi con Fave e Pancetta alla Molisana

Molise

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I

Origin

Molise, southern Italy

II

Description

Tacconi are broad, irregular hand-torn pasta squares — made from a coarse mix of semolina and farro or barley flour — that are roughly torn rather than cut, giving them uneven edges that grip sauce. The sauce is a simple combination of fresh fave (shelled broad beans) or rehydrated dried fave, pancetta tesa (flat cured pork belly) cut into lardons and rendered until crisp, onion softened in the pancetta fat, and a ladleful of pasta cooking water to bind. The cooked tacconi are tossed vigorously in this sauce with torn flat-leaf parsley and grated Pecorino. A dish of spring or late winter depending on whether fresh or dried fave are used.

III

The Thread

—Broad beans paired with rendered cured pork jowl/belly in a light pasta sauce bound with cooking water — the Roman spring version of the same combination Roman
—Spring fava beans sautéed with cured pork and finished with herbs — the Catalan version of this Mediterranean broad-bean-and-pork pairing Spanish · (Catalan)
—Dried or fresh broad beans cooked with preserved or cured meat as the primary protein and flavour contributor to a legume-based dish Moroccan
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Flavour Context

Sweet, green fave; nutty, slightly bitter farro pasta; salty, savoury crisp pancetta; the pasta water emulsification provides a glossy coating that unifies all components.

Pillars V — VII
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