Pasta purists will be tearing their hair out, but hear us out. We've taken an Italian classic + boosted it with the greatness of THE BEAN. Once you've mastered the sauce, the rest is done for you. And the pasta water? THAT'S BEAN STOCK. Our beans are cooked in just salt + water, so don't drain it, USE IT to replicate that glossy, silky, sauciness.
3 large eggs
50g pecorino or parmesan cheese, plus extra to serve
100g pancetta, sliced into small pieces
2 garlic cloves, crushed
1 jar of Bold Bean Co Organic White Beans with their bean stock
A fresh rocket salad
Crack the eggs into a bowl. Add the grated parmesan, a pinch of salt and black pepper and beat with a fork until combined. Set aside.
Add the pancetta to a dry pan and cook over a medium-high heat for 5-6 minutes until it’s looking crispy. Add the crushed garlic to the pan and leave it to flavour in the fat for 1 minute.
Pour the beans and their bean stock (or tinned beans and veg stock) into the pan and stir to combine. Remove the pan from the heat. Pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it, so make sure your pan isn’t too hot.
If the mixture is looking a little thick, fill the empty bean jar with about 100ml water and add this to the pan to loosen. Toss well, Toss well until it’s creamy and glossy. Season well with cracked black pepper.
Plate up, serve with more parmesan and some crusty bread.