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Pappardelle with Peas and Bacon

Italian.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 852 Calories from Fat 281

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 16.1 g80.5%

Trans Fat 0 g

Cholesterol 202.9 mg67.6%

Sodium 119.3 mg5%

Total Carbohydrates 115 g38.4%

Dietary Fiber 8 g32.2%

Sugars 6.8 g

Protein 31 g61.3%

Vitamin A 31% Vitamin C 38.1%

Calcium 11% Iron 24%

*Based on a 2000 Calorie diet

Pappardelle With Peas And Bacon Recipe