Pappardelle with white wine, cream, broad beans and pancetta
- May 2013
- Serves 4
- 20 mins
Creamy pappardelle with seasonal broad beans and pancetta is the easy midweek pasta recipe you’ll keep coming back to again and again. If you like this, then also take a look at chef Giorgio Locatelli’s broad bean pasta too.
- 37.5g (19.9g saturated)
- 75.7g (3.8g sugar)
Toss the pasta in the pan with the sauce before serving. It’s easier to mix the two in the pan than the bowl and will ensure the pasta is evenly coated.
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