A creamy pancetta, broad bean and egg sauce makes an ideal accompaniment to ribbon pasta
Prep:10 mins
Serves 2 – 3
85g pancetta100g podded and skinned broad bean (about 400g unpodded)2 egg yolks2 tbsp double cream1 tbsp wholegrain mustard200g pappardelle pasta50g parmesan, grated
STEP 1Bring 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 2Cook 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.
