Ingredients

• 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

Directions

• For the pasta
• 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.
• 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.