Instructions
Cook 5 1/2 oz of dried penne in a saucepan of boiling salted water according to package instructions. Slice 4 rashers of smoked bacon and fry in a hot pan with a drizzle of olive oil.
When lightly golden, squash in 1 clove of garlic through a garlic press, then add a good pinch of pepper and the leaves from 1 sprig of fresh rosemary and remove from the heat. Beat 1 large egg with 2 oz of finely grated cheddar cheese, then
stir in 4 tbsp of the pasta cooking water. Drain the pasta, then
immediately and thoroughly stir into the bacon pan, followed by the egg
mixture, until silky smooth and delicious. If the pan is still sizzling
hot, you’ll scramble the eggs, so make sure you do this off the heat.
508 calories per serving
