Tagliatelle with broad beans and pancetta

Yield: 4 servings

Measure Ingredient
450 grams Broad beans; shelled weight,
\N \N ; thawed if frozen
450 grams Tagliatelle
\N \N Salt and pepper
5 tablespoons Olive oil
2 \N Cloves garlic; sliced
175 grams Pancetta or streaky bacon; rind and cut into
\N \N ; thin strips
40 grams Parmesan cheese; freshly grated
2 tablespoons Fresh parsley; chopped

First prepare the broad beans. If they have been frozen, just let them thaw then, using a small sharp knife, slit the outer skins and squeeze out the bright green inner beans. With fresh broad beans, blanch for 1 minute in boiling water, drain and cool quickly in cold running water. Remove the skins as for frozen beans, then cook in fresh water until barely done.

Drain well.

Bring a big pot of salted water to the boil and add the tagliatelle. Boil until al dente in the usual way.

As soon as the pasta is in the pot, put the olive oil and garlic into a wide frying pan over a moderate heat. Cook until the garlic is beginning to brown, then scoop it out. Immediately add the pancetta and 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!). Drain the tagliatelle and tip into a warmed serving bowl.

Immediately pour over the contents of the frying pan. Add the parmesan, parsley, salt and pepper to taste and toss. Serve straight away.

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