French bean carbonara

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Author
Yields1 Serving
 175 g green beans glug of oil 2 shallots 1 garlic clove 75 g pancetta (cubed) 1 tsp thyme leaves 3 egg yolks 75 ml double cream 35 g parmesan (grated)
1

Boil a pan of water then pop the beans in for 3-4 minutes, before plunging into the ice water to keep them green.

2

Drain the beans and split down the middle longways, along the seam, to create bean ribbons. When cooked, you will find the beans easily come apart in your hands. 

3

In a deep, non-stick frying pan, brown the pancetta over a high heat while you finely dice the shallot and garlic. Add these to the pancetta with the thyme, turn the heat down and sweat until soft, then add the beans and leave everything to muddle together over a low heat for a couple of minutes.

4

Meanwhile, beat the egg yolks, cream and Parmesan together in a jug and season to taste.

5

Remove the frying pan from the heat, then pour in the egg mixture and stir vigorously. The egg will cook in the heat of the pan, so keep it moving or you’ll have scrambled eggs. Loosen with a little water if needed, and check the seasoning.

6

Serve with a glass of something crisp and cold while overlooking your tangle of French bean wigwams.

CategoryCuisine

Ingredients

 175 g green beans glug of oil 2 shallots 1 garlic clove 75 g pancetta (cubed) 1 tsp thyme leaves 3 egg yolks 75 ml double cream 35 g parmesan (grated)

Directions

1

Boil a pan of water then pop the beans in for 3-4 minutes, before plunging into the ice water to keep them green.

2

Drain the beans and split down the middle longways, along the seam, to create bean ribbons. When cooked, you will find the beans easily come apart in your hands. 

3

In a deep, non-stick frying pan, brown the pancetta over a high heat while you finely dice the shallot and garlic. Add these to the pancetta with the thyme, turn the heat down and sweat until soft, then add the beans and leave everything to muddle together over a low heat for a couple of minutes.

4

Meanwhile, beat the egg yolks, cream and Parmesan together in a jug and season to taste.

5

Remove the frying pan from the heat, then pour in the egg mixture and stir vigorously. The egg will cook in the heat of the pan, so keep it moving or you’ll have scrambled eggs. Loosen with a little water if needed, and check the seasoning.

6

Serve with a glass of something crisp and cold while overlooking your tangle of French bean wigwams.

French bean carbonara