Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 235g (1 1/2 cups) frozen broad beans

  3. 400g dried spaghetti pasta

  4. 1 tbs olive oil

  5. 200g rindless bacon or pancetta, coarsely chopped

  6. 1 leek, trimmed, thickly sliced

  7. 2 garlic cloves, finely chopped

  8. 3 eggs

  9. 3 egg yolks

  10. 70g (1 cup) finely grated parmesan

  11. 60ml (1/4 cup) thickened cream

  12. 1/4 cup chopped fresh continental parsley

  13. Shaved parmesan, to serve

Instructions Jump to Ingredients ↑

  1. Place the broad beans in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to thaw. Rinse under cold running water. Drain. Peel and discard the skins.

  2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan.

  3. Meanwhile, heat the oil in a frying pan over medium heat. Cook the bacon or pancetta, stirring occasionally, for 5 minutes or until crisp. Add the leek and garlic, and cook for 1 minute or until the leek is soft.

  4. While the pasta is cooking, combine the eggs, egg yolks, parmesan and cream in a bowl. Season with pepper.

  5. Add the broad beans, bacon mixture, egg mixture and parsley to the pasta. Toss to combine. Season with salt and pepper. Divide among serving plates and top with shaved parmesan.


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