Pappardelle broad bean carbonara

Pappardelle broad bean carbonara

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 20 mins 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 and extra info

Nutrition: per serving (3)

  • kcal432
  • fat22g
  • saturates9g
  • carbs39g
  • sugars2g
  • fibre3g
  • protein21g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 85g pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 100g podded and skinned broad bean (about 400g unpodded)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 2 egg yolks
  • 2 tbsp double cream
  • 1 tbsp wholegrain mustard
  • 200g pappardelle pasta
  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
katyrouth
19th Jun, 2014
3.8
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!
marmiteetponpon's picture
marmiteetponpon
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon http://marmiteetponpon.com/2014/05/14/when-the-craving-arises-for-a-luscious-creamy-shrimp-tagliatelle/
alexfood
13th May, 2014
3.8
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.