Pasta and Broad Bean Carbonara


Prep time: 
30 minutes


Pasta and broad bean carbonara


  • 85g pancetta, chopped
  • 100g broad beans, after podding and skinning
  • 2 egg yolks
  • 2 tablespoon double cream
  • 1 tablespoon whole grain mustard
  • 200g ribbon pasta such as tagliatelli or pappardelle
  • 50g parmesan, grated


  1. Bring a large pan of salted water to the boil.
  2. While the water boils heat some oil in a large frying pan, fry the pancetta till crisp add the broad beans and toss.
  3. Beat the egg yolks, cream and mustard together in a bowl.
  4. Cook the pasta, drain and reserve a little of the water.
  5. Toss the pasta in the bean and pancetta mix on the pan. Pour in the cream and egg and stir to mix. Add half of the parmesan and mix.
  6. Serve with the the rest of the pancetta sprinkled on top.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development