INGREDIENTS 

• 200g Penne pasta
• 4 thin slices pancetta (or dry cured streaky bacon)
• ½ jar Sacla’ Classic Basil Pesto
• Salt & black pepper to taste
• Handful of black olives
• 4 tbsp. crème fraîche
• 25g Parmesan shavings

INSTRUCTIONS 

1. Put the pasta in a large pan of boiling, salted water and cook as per pack instructions.
2. Meanwhile, cook the pancetta or bacon under a hot grill until crispy.
3. Remove and drain the pancetta on kitchen paper before crumbling into large pieces.
4. Once cooked, drain the pasta. Return to the saucepan. Spoon over the Sacla' Classic Basil Pesto and add the olives and crème fraîche. Toss together and season.
5. Scatter over the pancetta and Parmesan and serve straight away