INGREDIENTS

INSTRUCTIONS

First prepare the broad beans. If they have been frozen, just let  them
thaw then, using a small sharp knife, slit the outer skins and  squeeze
out the bright green inner beans. With fresh broad beans,  blanch for 1
minute in boiling water, drain and cool quickly in cold  running water.
Remove the skins as for frozen beans, then cook in  fresh water until
barely done. Drain well.  Bring a big pot of salted water to the boil
and add the tagliatelle.  Boil until al dente in the usual way.  As
soon as the pasta is in the pot, put the olive oil and garlic into  a
wide frying pan over a moderate heat. Cook until the garlic is
beginning to brown, then scoop it out. Immediately add the pancetta
and broad beans. Fry gently over a low heat, stirring from time to
time, until the tagliatelle are ready (it's fine if the beans go
slightly fuzzy at the edges, just as long as they don't burn!). Drain
the tagliatelle and tip into a warmed serving bowl.  Immediately pour
over the contents of the frying pan. Add the  parmesan, parsley, salt
and pepper to taste and toss. Serve straight  away.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 281
Total Fat: 31.9g
Cholesterol: 46.2mg
Sodium: 804.8mg
Potassium: 82.4mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 20.4g