Pappardelle with Peas and Bacon
|Butter||2 Ounce (60 Grams)|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Chili flakes||1 Pinch (Or To Taste)|
|Bacon rashers||3 , chopped|
|Shelled peas||3 Ounce, blanched (90 Grams)|
|Mint||1 Teaspoon, finely chopped|
|Fresh parsley||1 Tablespoon, finely chopped|
|Freshly ground black pepper||To Taste|
|Pappardelle||1 Pound (Fresh Ones, 500 Gram)|
|Eggs||2 , lightly beaten|
|Single cream||3 Fluid Ounce (90 Milliliter)|
|Pecorino cheese||1 Tablespoon, grated|
1. Melt butter in a large frypan and cook onion, garlic and chilli for 6-8 minutes. Add bacon and cook for 5 minutes longer. Stir in peas, mint and 2 teaspoons parsley. Season to taste with black pepper. Set aside and keep warm.
2. Cook pappardelle in boiling water in a large saucepan until al dente. Dram, then add to pea mixture, toss lightly to coat and remove from heat. Combine eggs, cream, pecorino and remaining parsley and stir into pasta mixture. Serve as soon as eggs begin to set and cling to pasta- this will take only a few seconds. The sauce should be slightly runny.