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Pappardelle broad bean carbonara

Pappardelle broad bean carbonara

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus podding and skinning the beans
  • Easy
  • Serves 2 - 3

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

Nutrition: per serving (3)
NutrientUnit
kcal432
fat22g
saturates9g
carbs39g
sugars2g
fibre3g
protein21g
salt1.1g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 3.8 out of 5.5 ratings
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