Tagliatelle with Broad Bean Sauce (Tagliatelle Con Sugo Fave)
Recipe: #44636
May 20, 2025
Categories: Onions, Italian, Easter, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, more
"Another recipe from my favorite Italian cookbook, given to me by my wonderful Mum for Christmas many years ago."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (266.9 g)
- Calories 324.6
- Total Fat - 24.1 g
- Saturated Fat - 12.6 g
- Cholesterol - 63.3 mg
- Sodium - 539.8 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 5.8 g
- Sugars - 7.6 g
- Protein - 14.2 g
- Calcium - 251.1 mg
- Iron - 2.5 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Chop the spring onions finely including the best of the green stems. Heat half the butter in a pan and cook the onions over a low heat for about 3 minutes.
Step 2
Add the peeled broad beans, allow to develop flavour for a few minutes, then add 225 milliliters (8 fl ounces or 1 cup) of warm water and continue to cook for 25 minutes, then season to taste at the end.
Step 3
Bring a large pan with plenty of lightly salted water to the boil, ready for the pasta; and fry the bacon until crispy, ready for serving.
Step 4
When the broad beans are cooked, get the pasta ready by placing the pasta in the boiling water and leave to cook (as per packet instructions) until al dente.
Step 5
Drain the pasta and dress with the remaining butter, crumbled Pecorino cheese and the parsley.
Step 6
Divide into individual portions and top each portion with the bean sauce and crispy bacon pieces.
Tips
No special items needed.
1 Reviews
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