Spring arrives on your plate with this delightful Broad Bean Pasta with Bacon, Cream & Mint, a dish that perfectly captures the essence of seasonal cooking. This creamy pasta combines the earthy sweetness of fresh broad beans with crispy bacon and a luxurious cream sauce, all brightened by the fresh zing of mint leaves. The result is a restaurant-quality meal that brings together comfort and elegance in every bite. This recipe serves 4 people generously and takes just 30 minutes from start to finish, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 400g pasta (penne or rigatoni work best)
- 500g fresh broad beans, podded (or 250g frozen broad beans)
- 200g thick-cut bacon, diced
- 300ml heavy cream
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 50g Parmesan cheese, grated
- 3 tablespoons fresh mint leaves, roughly chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Extra Parmesan and mint for serving
Preparing the Broad Beans
Start by preparing your broad beans, as this step takes the most time. If using fresh beans, remove them from their pods. Bring a large pot of salted water to boil and blanch the broad beans for 2-3 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, gently squeeze each bean to remove the tough outer skin, revealing the bright green bean inside. This double-shelling process ensures your beans will be tender and vibrant in the final dish.
Cooking the Pasta
Fill a large pot with salted water and bring to a rolling boil. Add your pasta and cook according to package directions until it reaches that perfect tender-but-firm texture. Reserve one cup of the starchy pasta cooking water before draining, as this will help bind your sauce beautifully. Set the drained pasta aside while you prepare the sauce.
Creating the Bacon and Cream Base
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the diced bacon and cook for 5-6 minutes, stirring occasionally, until it becomes golden and crispy around the edges. The bacon fat will render out, creating a flavorful base for your sauce. Add the chopped onion to the pan and cook for another 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for just 30 seconds until fragrant.
Bringing It All Together
Pour the heavy cream into the pan with the bacon mixture and bring to a gentle simmer. Let it bubble softly for 2-3 minutes to thicken slightly. Add the prepared broad beans to the pan and cook for 2 minutes to warm them through. Season generously with salt and freshly ground black pepper, tasting as you go.
Add the cooked pasta to the pan along with half of the grated Parmesan cheese. Toss everything together gently, adding splashes of the reserved pasta water as needed to create a silky sauce that coats each piece of pasta. The starch in the pasta water will help everything come together perfectly.
The Finishing Touch
Remove the pan from heat and stir in most of the chopped fresh mint, reserving some for garnish. The mint should be added at the very end to preserve its bright flavor and vibrant color. Give everything one final gentle toss to distribute the mint evenly throughout the dish.
Serving and Presentation
Divide the pasta among four warmed bowls, making sure each serving gets a good portion of broad beans and bacon. Sprinkle the remaining Parmesan cheese over each bowl, followed by the reserved fresh mint leaves. A crack of fresh black pepper over the top adds the perfect final touch. Serve immediately while the pasta is hot and the cream sauce is at its silkiest.
Tips for Success
Choose pasta shapes with ridges or tubes that will hold the cream sauce well. If broad beans aren’t available, fresh or frozen peas make an excellent substitute. The key to this dish is not overcooking the broad beans once they’re added to the sauce, as they should retain their bright color and slight bite. Always save some pasta cooking water, even if you think you won’t need it – it’s your secret weapon for achieving the perfect sauce consistency.
