300g gluten free spaghetti
sea salt and freshly ground black pepper
1/2 tsp garlic infused oil
tsp large saffron strands
150g smoked bacon cooked and cut into strips
200ml lactose free cream
50g freshly grated Parmesan cheese
2 egg yolks
50g extra freshly grated Parsmesan cheese
Flat leaf parsley to garnish
Cook the gluten free spaghetti in a large saucepan of boiling water according to packet instructions, drain and set aside.
While the gluten free pasta cooks, place the saffron in a bowl with 50ml hot water and leave to soak for about five miniutes.
Place the garlic infused oil, saffron water, bacon strips, lactose free cream and Parmesan into a pan and gently warm through stirring all the time.
Once the sauce begins to boil remove from the heat and beat through the egg yolks.
Depending on the saltiness of the bacon you may not need to add salt, however you may wish to add pepper to taste.
Add the drained gluten free pasta to the sauce and mixin well.
Serve in bowls with a garnish of extra Parmesan.
Recipe adapted from: Good Food