Name: Pappardelle broad bean carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: 85g pancetta; 100g podded and skinned broad bean (about 400g unpodded); 2 egg yolks; 2 tbsp double cream; 1 tbsp wholegrain mustard; 200g pappardelle pasta; 50g parmesan grated

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Pappardelle broad bean carbonara

Pappardelle broad bean carbonara

Barney Desmazery

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 20 mins

plus podding and skinning the beans

A star rating of 4 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

85g pancetta
100g podded and skinned broad bean

(about 400g unpodded)
2 egg yolks
2 tbsp double cream
1 tbsp wholegrain mustard
200g pappardelle

pasta
50g parmesan

grated

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Nutrition: per serving (3)

kcal432
fat22g
saturates9g
carbs39g
sugars2g
fibre3g
protein21g
salt1.1g

Method

step 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.
step 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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A star rating of 4 out of 5.6 ratings

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