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Pappardelle with white wine, cream, broad beans and pancetta

Published: 30 Apr 13
Updated: 18 Mar 24

Creamy pappardelle with seasonal broad beans and pancetta is the easy midweek pasta recipe you’ll keep coming back to again and again. If you like this, then also take a look at chef Giorgio Locatelli’s broad bean pasta too.

Easy
May 2013

Test kitchen approved

Serves 4
20 mins

Nutrition: per serving

Calories: 756kcals
Fat: 37.5g (19.9g saturated)
Protein: 22.4g
Carbohydrates: 75.7g (3.8g sugar)
Fibre: 9.6g
Salt: 1.4g

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Ingredients

140g diced pancetta
1 crushed garlic clove
150ml white wine
200ml double cream
300g cooked and popped broad beans
400g pappardelle
Fresh mint, to garnish

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Method

Heat a frying pan and add the diced pancetta. Fry until crisp, then drain on kitchen paper. Tip almost all the fat from the pan, then gently fry the crushed garlic clove (don’t burn it).
Add the white wine and bubble until reduced by two-thirds. Add the double cream and stir in the cooked, podded broad beans (frozen is fine) and the pancetta. Season.
Meanwhile, cook the pappardelle according to the pack instructions and stir 4 tbsp cooking water through the sauce. Drain the pasta, toss in the sauce, then serve scattered with chopped fresh mint.

Recipe from May 2013 Issue

Nutrition

Nutrition: per serving

Calories: 756kcals
Fat: 37.5g (19.9g saturated)
Protein: 22.4g
Carbohydrates: 75.7g (3.8g sugar)
Fibre: 9.6g
Salt: 1.4g

delicious. tips

Toss the pasta in the pan with the sauce before serving. It’s easier to mix the two in the pan than the bowl and will ensure the pasta is evenly coated.