Serves 2 hungry people
150g gluten free spaghetti
6 slices back bacon, chopped
200ml double cream
2 large egg yolks
250g grated parmesan
1 tsp black pepper, freshly ground
1 fistful of fresh basil, torn and stalks removed
- Cook the pasta according to package instructions, drain and set aside.
- Add the bacon to a large heavy frying pan or skillet and saute over low heat until crisp. Transfer bacon to some kitchen paper to absorb excess grease.
- Add milk and cream to the pan and bring to a simmer. Whisk the egg yolks into the sauce, followed by the cheese. Stir in the black pepper. Taste for salt and season if needed.
- Add spaghetti, bacon and basil to the skillet and toss well to combine.
- Serve immediately.