Broad bean and bacon tagliatelle

Mix broad beans and herbs into a light cream sauce for a quick and tasty summer pasta
By Mark Sargeant
Broad bean and bacon tagliatelle
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 3 rashers smoked streaky bacon, chopped
  • 1 banana shallot, sliced
  • 3 cloves wet garlic
  • 100 g podded broad beans
  • 2-3 tbsp double cream
  • 250-300 g fresh tagliatelle
  • freshly grated parmesan, to serve
  • handfuls flatleaf parsley, chopped


1. Bring a large pan of salted water to the boil.

2. Heat the olive oil in a frying pan over a medium heat, add the bacon and fry for 2-3 minutes until lightly browned. Stir in the shallot and fry for 3-4 minutes until softened and translucent then add the garlic and a pinch of salt and fry gently for a further minute or 2.

3. Stir in the broad beans and cream, reduce the heat to low and simmer gently for 2-3 minutes.

4. While the sauce is simmering, drop the tagliatelle into the pan of boiling water and cook for 3-4 minutes, or according to packet instructions, until just softened. Drain, reserving some of the cooking water.

5. Add the tagliatelle to the pan with the broad bean and bacon sauce with a spoonful or 2 of the cooking water to loosen the consistency of the sauce, then gently stir in the flatleaf parsley.

6. Top with grated parmesan cheese and serve.

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