Creamy pappardelle with broad beans and pancetta

1 Cook the pasta according to the pack instructions. Drain, reserving 4 tablespoons of the cooking water.

2 Meanwhile, heat a frying pan and fry the pancetta for 5–6 min until crisp, then drain on kitchen paper. Discard the fat from the pan, then add the garlic and cook for a few sec. Add the white wine and bubble until reduced by two-thirds. Return the pancetta to the pan and add the beans. Cook for 3–4 min until the beans are tender. Season with ground black pepper, then remove from the heat and stir through the cheese.

3 Add the reserved cooking water and the sauce to the pasta and toss to coat. Serve scattered with mint and a grind of pepper.