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

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