14 ounces fresh fava beans shelled (or frozen) ½ cup cream 3 ½ ounces ricotta 2 eggs 3 ½ ounces sliced guanciale (cured pork jowl) 7 ounces tomatoes 3 ½ ounces Pecorino Gran Cru Academia Barilla 1 clove garlic 4 mint leaves 4 marjoram leaves Extra Virgin Olive Oil Monti Iblei Academia Barilla to taste Salt and pepper to taste
Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.