400g gluten free linguine or spaghetti
90g pack prosciutto
1 tbsp olive oil
juice 1 lemon
2 egg yolks
3 tbsp lactose free cream
large handful basil leaves
large handful grated parmesan, plus extra to serve, if you like
Cook the gluten free linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
Drain the gluten free pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham.
Mix together the lemon juice, egg yolks and lactose free cream, then add this to the pan along with the basil and Parmesan.
Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the gluten free pasta.
Serve with extra Parmesan grated over the top, if you like.
Recipe adapted from: Good Food