This is one of my husband’s specialties! And I absolutely love it! So quick and simple and delicious with a side salad or glass of wine 😉 and it’s low FODMAP without even trying!
160g gluten free pasta of choice (I used conchiglie for a wee change)
3 bacon rashers
1 tbsp garlic-infused oil
Handful of flat leaf parsley
1 medium egg
Cook the pasta in boiling, salted water for 10 minutes (or according to the packet instructions).
Chop and fry the bacon in the garlic-infused oil until crispy. Then add half of the chopped parsley and mix together. In a separate bowl, grate the Parmesan, add the egg and mix well.
Drain the pasta when cooked, keeping 2 tbsp of the water to add to the sauce. Then add the pasta to the bacon/parsley mix and stir in the egg, Parmesan and pasta water until a creamy sauce forms.
Garnish with the leftover parsley, black pepper and chopped chili (if you fancy it!) and enjoy!!