Pappardelle Broad Bean Carbonara Recipes

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

CARBONARA BEANS

Carbonara Beans image

Create the pantry side dish of your dreams with a few humble ingredients--eggs, bacon, Parmesan and beans! It's everything you love about traditional carbonara, but with protein-packed cannellini in place of the pasta.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
Two 14.5-ounce cans cannellini or white beans, drained and rinsed
3 large egg yolks
1 cup grated Parmesan, plus more for serving
4 slices thick-cut bacon, diced (about 4 ounces)
1 clove garlic, minced
1/2 cup fresh parsley leaves, chopped, plus more for serving

Steps:

Bring a medium pot of salted water to a boil. Add the beans, cover and let cook until the beans are just heated through, about 2 minutes. Turn off the heat and let the beans sit in the hot water while the bacon cooks (you want the beans to be very hot when adding to the egg mixture). Stir the egg yolks and Parmesan in a medium bowl until no lumps remain; set aside.
Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Add the garlic and cook, stirring constantly, until softened and very fragrant, about 1 minute. Pour off all but 2 tablespoons of the rendered bacon fat and return the skillet to the stovetop. Reserve 1 cup of the bean water, drain the beans and then add them to the skillet. Cook, stirring constantly, to coat with the bacon fat, about 1 minute.
Ladle 1/2 cup of the reserved bean water into the egg mixture, whisking constantly so the eggs do not cook but are heated. Pour into the skillet and cook, stirring constantly, until the cheese is melted, the sauce begins to thicken and the beans are evenly coated, about 1 minute (if the beans look dry, add more bean water, 2 tablespoons at a time, until the desired consistency has been reached). Fold in the parsley and season with a generous amount of pepper. Transfer to a serving bowl and sprinkle with more Parmesan and parsley.

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