Butter Bean Carbonara
Recipe
A twist on a classic and something the entire family will love!
Serves: 4 | Prep time: 10 mins | Cooking time: 30 mins
British | Main | MOB
Ingredients
- 200g Asparagus Tips
- 4 Large Garlic Cloves
- 3 Large Egg Yolks
- 85g Parmesan
- 170g Unsmoked Cubed Pancetta
- 3x 400g Tin Butter Beans
- Bunch of Flat-Leaf Parsley
- Salt
- Pepper
- Olive Oil
Method
- Trim the asparagus spears and thinly slice the garlic cloves.
- Place the egg yolks and parmesan in a bowl and mash into a thick paste. Strain a tin’s worth of bean water into the mixture, season with a pinch of salt and mix until smooth.
- Place the pancetta in a large saucepan or frying pan with a splash of olive oil. Heat the pan over a medium heat and cook the pancetta until the fat renders out and it begins to crisp.
- Add a generous amount of freshly-ground black pepper and toast for 1 min.
- Add the beans, bean water included, and season with salt. Cook, stirring occasionally, until most of the liquid has evaporated.
- Meanwhile, heat a splash of olive oil in another large frying pan. Add the garlic and cook for 1 min, then add the asparagus spears and toss to coat in the garlicky oil.
- Season the asparagus with salt and pepper and add 200ml water. Bring to a boil over high heat and cook, stirring occasionally, until the water has evaporated.
- Once the beans are soft and most of the liquid has evaporated, take the pan off the heat and stir in the egg-parmesan mixture. Keep stirring until the beans are nicely coated in the thick, cheesy sauce.
- Finely chop the parsley.
- To serve, plate up the butter bean carbonara, place the garlicky asparagus on top and finish it all with a sprinkle of fresh parsley, some black pepper and a drizzle of olive oil. Tuck in and enjoy!