Pappardelle broad bean carbonara

Pappardelle broad bean carbonara might be just the main course you are searching for. One portion of this dish contains roughly 35g of protein, 36g of fat, and a total of 816 calories. This recipe serves 2 and costs $3.0 per serving. Head to the store and pick up pancetta, double cream, parmesan, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. 38 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. If you like this recipe, you might also like recipes such as Broad Bean And Prosciutto Carbonara, Broad Bean & Goat, and Broad Bean Crostini.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

100g podded and skinned broad beans (about 400g unpodded)

2 tbsp double cream

2 egg yolks

85g pancetta

50g Parmesan, grated

200g pappardelle pasta

1 tbsp wholegrain mustard

Equipment:

frying pan

bowl

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. 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 Information:

Quickview
925k Calories
42g Protein
36g Total Fat
105g Carbs
17% Health Score
Limit These
Calories
925k
46%

Fat
36g
55%

  Saturated Fat
15g
95%

Carbohydrates
105g
35%

  Sugar
3g
3%

Cholesterol
260mg
87%

Sodium
802mg
35%

Get Enough Of These
Protein
42g
85%

Selenium
89µg
129%

Phosphorus
626mg
63%

Manganese
0.97mg
48%

Magnesium
187mg
47%

Calcium
457mg
46%

Copper
0.79mg
39%

Iron
7mg
39%

Vitamin B1
0.53mg
35%

Potassium
919mg
26%

Vitamin B3
4mg
21%

Zinc
3mg
21%

Vitamin B2
0.34mg
20%

Vitamin B6
0.35mg
17%

Vitamin B12
0.89µg
15%

Vitamin A
696IU
14%

Vitamin B5
1mg
14%

Fiber
3g
14%

Folate
47µg
12%

Vitamin D
1µg
9%

Vitamin E
1mg
7%

Vitamin C
1mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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