Penne pasta recipe with pancetta

Cook the dry penne according to package instructions until al dente.

In a pan, heat the olive oil over medium heat and add the diced pancetta, cooking until crispy.

Add the finely diced shallot and crushed garlic to the pan, sautéing until softened.

Pour in the dry white wine and let it simmer until reduced.

Stir in the double cream and cook until heated through.

Add the skinned baby broad beans and cook for a few more minutes.

Season with sea salt and freshly milled black pepper to taste.

Toss the cooked penne into the sauce, mixing well.

Serve topped with flaked Parmesan cheese and fresh basil leaves.

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