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.
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Ingredients
- 140g diced pancetta
- 1 crushed garlic clove
- 150ml white wine
- 200ml double cream
- 300g cooked and popped broad beans
- 400g pappardelle
- Fresh mint, to garnish
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Method
- Heat a frying pan and add the diced pancetta. Fry until crisp, then drain on kitchen paper. Tip almost all the fat from the pan, then gently fry the crushed garlic clove (don’t burn it).
- Add the white wine and bubble until reduced by two-thirds. Add the double cream and stir in the cooked, podded broad beans (frozen is fine) and the pancetta. Season.
- Meanwhile, cook the pappardelle according to the pack instructions and stir 4 tbsp cooking water through the sauce. Drain the pasta, toss in the sauce, then serve scattered with chopped fresh mint.
Nutrition
- 756kcals Calories
- 37.5g (19.9g saturated) Fat
- 22.4g Protein
- 75.7g (3.8g sugar) Carbs
- 9.6g Fibre
- 1.4g Salt
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