ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pancetta-wrapped Garlic

Yield Makes 6 servings
True, these are pure garlic cloves you're eating, but they've been mellowed by a dunk in boiling water and a salty pancetta wrap. Prep and Cook Time: 50 minutes. Notes: Boiling the garlic briefly makes it easier to peel—you don't have to smash the clove or cut into it to get the skin off.


  • 18 large garlic cloves (unpeeled)
  • 1 tablespoon salt
  • 4 thin slices pancetta or thin-cut bacon

Nutrition Information

  • calories 105
  • caloriesfromfat 74 %
  • protein 3.4 g
  • fat 8.7 g
  • satfat 4 g
  • carbohydrate 4.6 g
  • fiber 0.3 g
  • sodium 1371 mg
  • cholesterol 11 mg

How to Make It

  1. Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic.

  2. Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool.

  3. Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.

  4. Note: Nutritional analysis is per serving.