Fettuccine With Broad Beans And Pancetta

Directions

1. First prepare the broad beans. If they have been frzn, 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 cold quickly in cool running water. Remove the skins as for frzn beans, then cook in fresh water till barely done.
2. Drain well.
3. Bring a big pot of salted water to the boil and add in the Fettuccine. Boil till al dente in the usual way.
4. As soon as the pasta is in the pot, put the extra virgin olive oil and garlic into a wide frying pan over a moderate heat. Cook till the garlic is beginning to brown, then scoop it out. Immediately add in the pancetta and broad beans. Fry gently over a low heat, stirring from time to time, till the Fettuccine are ready (it's fine if the beans go slightly fuzzy at the edges, just as long as they do not burn!). Drain the Fettuccine and tip into a warmed serving bowl.
5. Immediately pour over the contents of the frying pan. Add in the parmesan, parsley, salt and pepper to taste and toss. Serve straight away.