PAPPARDELLE BROAD BEAN CARBONARA

Pappardelle broad bean carbonara image

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

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 432 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium