400g gluten free pasta - we used GF Tagliatelle
8 slices streaky bacon or pancetta
3 large egg yolks
4 tbsp lactose free single cream
85g parmesan, finely grated
small bunch parsley, finely chopped
Cook the gluten free pasta following pack instructions. Heat a frying pan and cook the bacon or pancetta until really crispy.
Remove and keep warm. In a small bowl, mix the egg yolks, lactose free cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt.
Drain the gluten free pasta, reserving a ladle of water. Tip the gluten free pasta back into the pan, off the heat, and add the egg mix.
Mix well, adding some pasta water until you have a sauce that coats the gluten free pasta.
Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.
Recipe adapted from: Good Food