You can make garlic-infused olive oil by thinly slicing two or three garlic cloves, putting in a small pan, just covering with olive oil and heating gently so that the garlic turns a pale gold. Remove the garlic from the oil and store in a jar.
This recipe was written by Victoria Moore.
- pancetta 100g, (ask for it to be cut in 1cm-thick slices)
- garlic-infused olive oil 1 tbsp, (or use plain olive oil)
- eggs 1, plus 2 yolks
- parmesan 70g, grated
- penne 225g
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- Kcals 764
- Fat 40.9g
- Saturates 15.6g
- Carbs 58.9g
- Fibre 0.3g
- Protein 39.7g
- Salt 2.5g