Makaroni ba Sos-e Baghela (ماکارونی با سس باقلا) — Spiral Pasta with Creamy Broad Bean & Leek Sauce

• 11.5 ozSpiral pasta (fusilli)
• 10.5 cupWater
• 12 gSalt (For salting pasta water)
• 10.5 ozFrozen broad beans (fava), peeled (If using unpeeled, buy more and peel after blanching)
• 7¾ ozLeeks (White and light-green parts only, thinly sliced and well washed)
• 2 tbspOlive oil
• 5⅝ ozChicken bologna (Cut into 1 cm strips; beef bologna also works)
• 8 gGarlic (About 2 cloves, finely grated)
• 2 gBlack pepper (Freshly ground)
• 1 tspDried thyme (Persian kitchens often use dried herbs; this keeps it familiar)
• ¾ cupHeavy cream (35%)
• 2 tspLemon zest (From 1 large lemon)
• 1 tbspLemon juice (About 1 tbsp)
• ½ cupPasta cooking water (Reserved; adjust sauce texture)

Instructions

1. 1

   Bring 2500 ml water to a rolling boil in a large pot, then dissolve 12 g salt in it. Add the fusilli and cook until al dente, about 9–11 minutes depending on brand, stirring twice so the spirals do not stick.

2. 2

   While the pasta cooks, blanch the broad beans in a small saucepan of boiling water for 2 minutes, then drain well. If your broad beans still have thick skins, slip them off while warm for a smoother, more elegant sauce.

3. 3

   Heat 30 ml olive oil in a wide skillet over medium heat until it shimmers. Add the sliced leeks and cook for 6–8 minutes, stirring often, until very soft and sweet but not browned.

4. 4

   Add the bologna strips to the leeks and sauté for 2–3 minutes to lightly color the edges and render flavor into the oil. Stir in the grated garlic, black pepper, and dried thyme, and cook for 60 seconds so the garlic turns fragrant without scorching.

5. 5

   Add the blanched broad beans to the skillet and stir for 1 minute to coat them in the leek mixture. Pour in the cream and bring it to a gentle simmer, then cook for 3–4 minutes until slightly thickened and glossy.

6. 6

   Reserve 120 ml of pasta water, then drain the pasta thoroughly. Add the pasta directly into the skillet and toss continuously for 60–90 seconds so the spirals trap the sauce in their ridges.

7. 7

   Loosen the sauce with 60–120 ml reserved pasta water until it becomes velvety and coats the pasta without pooling. Turn off the heat, then fold in the lemon zest and lemon juice; the zest should smell bright and the sauce should taste balanced, not sour.

8. 8

   Rest the pasta for 2 minutes off heat so the sauce clings and thickens slightly. Serve hot in warmed bowls, making sure each portion gets broad beans and bologna, and finish with an extra pinch of black pepper if desired.