1 tsp olive oil

150g diced pancetta or smoked bacon lardons

4 zucchini/courgettes, coarsely grated

1 tbsp garlic infused oil

handful freshly grated parmesan

300g gluten free tagliatelle

200g lactose free or dairy free cream



Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp.

Turn up the heat and add the grated zucchini/courgette to the pan.

Cook for 5 mins or until soft and starting to brown then add the garlic oil and cook for a minute longer. Season and set aside.

Cook the gluten free tagliatelle according to the pack instructions and scoop out a cupful of cooking water.

Drain the tagliatelle and tip into the frying pan with the bacon and zucchini/courgette.

Over a low heat toss everything together with the lactose free cream and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce.

Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

Recipe adapted from: Good Food

Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Creamy zucchini & bacon pasta
IBS Sano - Low FODMAP Recipes - Logo Background Recipes