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