- 4 slices pancetta
- 175g/6oz pancetta, cut into cubes
- 250g/10½oz fresh penne pasta
- 3 free-range egg yolks
- 110ml/4fl oz double cream
- 175g/6oz parmesan, grated, plus parmesan shavings, to serve
- salt and freshly ground black pepper
- 6 tbsp flatleaf parsley, roughly chopped
- 2 tbsp extra virgin olive oil
- 3 slices crusty bread, cut into cubes
- 4 tbsp extra virgin olive oil
- 2 Little Gem lettuce, leaves separated
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
- Preheat the grill to its highest setting.
- For the pasta, place the pancetta slices onto a tray and place under the grill for 2-3 minutes, or until crisp and golden-brown.
- Meanwhile, heat a frying pan until hot. Add the pancetta cubes and cook for 3-4 minutes, until golden-brown all over.
- Bring a large pan of salted water to the boil and add the pasta. Cook according to packet instructions or until al dente.
- While the pasta is cooking, mix the egg yolks, cream and freshly grated parmesan together in a bowl. Season the mixture well with salt and freshly ground black pepper, then add the flatleaf parsley and cooked pancetta cubes.
- Drain the pasta and quickly add to the eggs and cream mixture. Add a little olive oil and check the seasoning, adding more salt and freshly ground black pepper if necessary.
- Spoon the pasta and sauce into bowls and top with parmesan shavings and a little extra freshly ground black pepper. Serve with the grilled pancetta slices on the top.
- For the salad, heat a clean frying pan until hot. Add one tablespoon of the olive oil and the bread cubes. Fry until golden-brown all over to make croûtons.
- Place the Little Gem leaves into a large salad bowl and add the croûtons.
- Whisk the remaining olive oil and the vinegar together in a clean bowl and season with salt and freshly ground black pepper.
- Pour the dressing over the salad, mix well to combine, and serve with the pasta.