There has been so many broad beans on our plates in the last couple of weeks, not that we’re complaining, we adore them! The frozen ones are hard to beat as they tend to be small and sweet.
Wine Suggestion: Choose a well made Chardonnay with a deft hand with oak and fresh acidity depending on what you have at hand; Burgundy, Jura, Baden, Stellenbosch, Macedon, Santa Cruz, etc.
Broad bean carbonara – serves 2
- 85g pancetta (we had bacon lardons which worked perfect)
- 100g podded and skinned broad beans (put the beans in boiling water for a minute, then refresh under cold water, the skins will slip off easily) – if you’re buying in pods you will need about 400g
- 2 egg yolks
- 2 tbsp double cream
- 200g parpardelle pasta (we used tagliatelle but you could use whatever pasta)
- 50g Parmesan, grated
Bring a large pan of water to the boil and salt it generously.
Meanwhile, heat a large frying pan and cook the pancetta/bacon for about 8 minutes or until crisp.
Beat the egg yolks with the cream and season generously with black pepper.
Cook the pasta according to the timings on the pack, then drain, but save a bit of the cooking water.
Toss the pasta with the broad beans and pancetta in the frying pan. Add the egg and cream mixture and stir to coat, you may need some of the pasta water to create a silky sauce. Add half the Parmesan and toss through the pasta, then serve in warm bowls with the extra Parmesan on top.
(Original recipe from BBC Good Food).
Jono & Jules do food & wine 
Yummy 😍😋