- Serves: 4-5
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 450 g shelled broad beans, fresh or frozen
- 450 g tagliatelle
- 5 tbsp extra virgin olive oil
- 2 cloves garlic, sliced
- 175 g pancetta, or de-rinded streaky bacon, cut into thin strips
- 50 g parmesan, freshly grated
- 2 tbsp chopped flat leaf parsley
- black pepper
1. First prepare the broad beans. If they have been frozen, just let them thaw, then, using a small sharp knife, slit the outer skin and squeeze out the bright green inner bean. With fresh broad beans, blanch for 1 minute in boiling water, drain and cool quickly under cold running water. Remove the skins as for frozen beans, then cook briefly in fresh water until barely done. Drain well.
2. Bring a big pot of salted water to the boil. Add the tagliatelle, bring back to the boil and cook according to the packet instructions until 'al dente'.
3. As soon as the pasta is in the pot, heat the olive oil and garlic in a wide frying-pan over a moderate heat. Cook until the garlic is just beginning to colour, then scoop it out.
4. Immediately add the pancetta and the broad beans. Fry gently over a low heat, stirring from time to time, until the tagliatelle are ready (it's fine if the beans go slightly fuzzy at the edges, just as long as they don't burn).
5. Drain the tagliatelle and tip into a warmed serving bowl. Immediately pour over the contents of the frying pan. Add the Parmesan, parsley, and salt and pepper. Toss well and serve straight away.
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