To make the croutons cube the slice of bread and fry with the garlic and a little olive oil in a pan until golden.
Cook the pasta in boiling salted water.
In a small pan, fry the shallot, pancetta and garlic for about 2 minutes. But don’t colour them.
Add a splash of chicken stock. Bring to the boil. Add the cream and bring back to the boil and allow to thicken until it coats the back of a spoon.
Remove from heat, stir in the yolk, add the pasta, toss it over and finish with garlic croutons.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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