A dish that captures the essence of Italian simplicity—creamy, aromatic, and bursting with freshness. This Pasta Pappardelle with Bean recipe marries smoky pancetta, tender broad beans, and a velvety white wine cream sauce for a plate that feels both indulgent and light. Perfect for spring or summer, it’s an elegant meal that balances comfort and refinement in every bite. The smooth ribbons of pasta carry the sauce beautifully, while fresh mint adds a refreshing lift that keeps the dish bright and balanced.

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Ingredients Breakdown

Every element of this recipe contributes to its delicate yet satisfying flavor profile. The wide pappardelle noodles are key—they cradle the sauce, holding onto every bit of its creamy richness. Their broad shape makes each mouthful generous and satisfying. Pancetta provides the savory foundation; its rendered fat creates a subtle smokiness that contrasts beautifully with the sweetness of the beans.

The broad beans introduce a pop of color and a tender bite that lightens the richness of the cream. Double cream forms the luxurious base of the sauce, melding with white wine to create depth and smoothness. Garlic lends fragrance, while the white wine deglazes the pan, lifting every golden morsel left behind from the pancetta. A final touch of mint infuses a clean, herbaceous aroma that perfectly completes the dish’s creamy, savory notes.

Step-by-Step Preparation Guide

Start by crisping the pancetta. As it sizzles in the pan, the fat melts down and begins to brown, releasing a deep, smoky aroma that will carry through the sauce. The key is to let the pieces turn golden without overcooking—this ensures a balance between crisp texture and rich flavor. Once drained, a light coating of rendered fat remains in the pan, acting as the perfect base for the next step.

Next comes the deglazing. The crushed garlic is briefly sautéed, just enough to perfume the oil, before the white wine is poured in. As it bubbles, the wine picks up the browned bits from the pan and reduces to a syrupy consistency, intensifying its flavor. Into this base goes the double cream, which transforms the sauce into a velvety pool of richness. Once it thickens slightly, the cooked broad beans and pancetta are stirred back in, uniting all the flavors with gentle heat.

Meanwhile, the pappardelle should be cooked in generously salted water until al dente—firm but tender. Just before draining, a few tablespoons of the pasta water are reserved. This starchy liquid acts as a natural emulsifier, ensuring the sauce clings beautifully to every strand. When combined, the result is silky, cohesive, and luxurious. The final flourish—a sprinkling of fresh mint—adds brightness and a whisper of freshness that cuts through the creaminess.

Serving Suggestions

Pappardelle with creamy beans and pancetta deserves to be served immediately, while the sauce is warm and glossy. It can be elegantly plated by twirling the pasta into nests, topped with extra mint or a light drizzle of olive oil. For a more rustic presentation, serve it straight from the pan or in a wide bowl, allowing the aroma to rise and tempt everyone at the table.

For a weekday dinner, this pasta feels luxurious yet approachable. On special occasions, elevate it further with shaved Parmesan or a handful of toasted breadcrumbs for a contrasting crunch. Its creamy sauce and bright notes make it equally fitting for an intimate date night or a festive family gathering.

Recipe Tips

Use fresh or high-quality frozen broad beans to maintain their firm texture and vivid color.

Do not overcook the garlic; a brief sauté is enough to release its aroma without turning it bitter.

Add pasta water gradually to the sauce until you achieve a smooth, glossy consistency.

For a lighter variation, swap double cream for single cream or crème fraîche for a tangy touch.

What to Serve With This Recipe

This dish pairs effortlessly with crisp white wines like Pinot Grigio or Sauvignon Blanc, both of which complement the creamy sauce without overwhelming it. On the side, serve warm garlic bread for dipping or a refreshing green salad dressed with lemon vinaigrette to balance the richness. Roasted vegetables, such as asparagus or zucchini, also make a wonderful pairing, enhancing the seasonal freshness of the meal.

To complete the dining experience, end on a sweet yet subtle note with lemon sorbet or vanilla panna cotta. Both desserts cleanse the palate and harmonize beautifully with the pasta’s delicate flavors.

Frequently Asked Questions

Can I use bacon instead of pancetta?
Yes, smoked streaky bacon makes a great substitute, though it will impart a slightly stronger flavor.

What can I substitute for double cream?
Single cream or a mix of milk and cream works well; crème fraîche offers a lighter, tangy alternative.

Can I make this pasta vegetarian?
Simply omit the pancetta and use olive oil for the base—add sautéed mushrooms for an earthy depth.

How do I store leftovers and reheat them?
Keep refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.

Can I use other pasta shapes besides pappardelle?
Tagliatelle or fettuccine work beautifully; shorter pasta like rigatoni can also hold the sauce well.

Pasta Pappardelle with Bean is an irresistible harmony of textures and flavors—creamy yet fresh, hearty yet refined. The silky ribbons of pasta, the crisp pancetta, and the tender broad beans create a balanced dish that feels as comforting as it is sophisticated. Whether served as a midweek delight or as the centerpiece of a dinner gathering, it captures the timeless beauty of Italian cooking—simple ingredients, perfectly executed, and always satisfying.

Ingredients

400g pappardelle
200ml double cream
140g diced pancetta
300g cooked and podded broad beans (fresh or frozen)
150ml white wine
1 crushed garlic clove
Fresh mint, finely chopped, for garnish

Instructions

Warm a large frying pan over medium heat and add the diced pancetta. Allow it to cook until golden and crisp, stirring occasionally to ensure even browning. Once done, transfer the pancetta to a plate lined with kitchen paper to drain any excess fat. Carefully pour off most of the rendered fat from the pan, leaving just enough to coat the bottom lightly.

Add the crushed garlic clove to the pan and sauté gently for about 30 seconds, just until fragrant—take care not to let it burn. Pour in the white wine and let it simmer briskly until reduced by roughly two-thirds, concentrating its flavor. Reduce the heat to low, then stir in the double cream, followed by the cooked broad beans and crispy pancetta. Season to taste with salt and freshly ground black pepper, letting the sauce warm through gently.

Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions until al dente. Before draining, reserve about 4 tablespoons of the starchy cooking water and stir it into the sauce to help it cling smoothly to the pasta.

Toss the drained pappardelle through the creamy pancetta and bean mixture until well coated. Serve immediately, garnished with a scattering of freshly chopped mint for a bright, aromatic finish.