Broad beans and pancetta are a classic match. If you can’t get fresh broad beans yet where you are, this also works well with frozen. I like this especially with homemade, whole-wheat tagliatelle.
Serves 4
pancetta 100g, a thick slice
olive oil
garlic 1 clove
leeks 100g
broad beans 300g, shelled
lemon zest of 1
tagliatelle enough for 4
salt and pepper
parmesan 50g, grated
Thinly slice the pancetta width-wise. Set the pancetta in a wide pan with 2 tablespoons of olive oil. Turn the heat on to medium and allow the slices to fry until golden and crispy. The pan will be much oilier than when you started.
Add the garlic and quickly follow with the leeks. Soften for a few minutes, then add the broad beans and barely cover with fresh water. The amount of time they take to cook depends greatly on their size: 5 minutes if you’re lucky and you have young broad beans, up to 20 minutes for others.
Grate in the lemon zest and check the seasoning.
Boil the pasta in plenty of salted water until cooked to your liking, or a minute or so less than the cooking time stated on the packet. Add a cup of the cooking water to the beans, reserving another should you need it. Mix in the pasta, turning it over many times in the sauce with the cheese. Serve with more cheese, if you like.
Joe Trivelli is co-head chef at the River Cafe, London
