Pappardelle broad bean carbonara

Pappardelle broad bean carbonara

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins plus podding and skinning the beans

Skill level

Easy

Servings

Serves 2 - 3

A creamy pancetta, broad bean and egg sauce makes an ideal accompaniment to ribbon pasta

Nutrition and extra info

Nutrition info

Nutrition per serving (3)

kcalories
432
protein
21g
carbs
39g
fat
22g
saturates
9g
fibre
3g
sugar
2g
salt
1.1g
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Ingredients

  • 85g pancetta
  • 100g podded and skinned broad beans (about 400g unpodded)
  • 2 egg yolks
  • 2 tbsp double cream
  • 1 tbsp wholegrain mustard
  • 200g pappardelle pasta
  • 50g Parmesan, grated

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Method

  1. Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
  2. Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.

Recipe from Good Food magazine, May 2014

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Comments

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katyrouth's picture
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Not sure what mustard is doing in here - I replaced with a few chilli flakes which are a bit more Italian, and used whole eggs. Lovely combination!

alexfood's picture
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I love broad beans but the rest of the family are not that keen.
Having said that they actually enjoyed this recipe, not always that easy to find fresh broad beans though , but I loved this recipe.
I plan to try with other things like peas and even experiment with other types of veg!

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