Ingredients

• dash olive oil
• 3 pancetta rashers
• chopped
• 55g/2oz cherry tomatoes
• halved
• pinch dried chilli flakes
• salt and freshly ground black pepper
• 30g/1oz fresh broad beans
• out of the pods
• inner membrane removed
• blanched
• large handful chopped fresh basil
• 100g/3½oz tagliatelle

Directions

• Heat a dash of olive oil in a saucepan
• add the chopped pancetta and fry for 2-3 minutes
• or until just crisp. Add the tomatoes
• chilli flakes
• salt and freshly ground black pepper
• reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil.
• Cook the tagliatelle in boiling salted water for 8-10 minutes
• or according to the packet instructions
• until al dente. Drain
• then add to the sauce and stir well to coat.
• Pile the tagliatelle into a serving bowl and serve.