Ingredients


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












Method

 

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

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