Pasta with eggs, bacon, cheese and yoghurt
A favourite gluten free pasta recipe of mine is the following adaptation of an Italian classic. I have given quantities for a single serving as a lunch but it is easy enough to adapt for larger number.
- 3 oz gluten free pasta of your choice
- 1/2 small onion
- clove of garlic
- 1 or 2 rashers of bacon
- 1 egg
- 2 tbsp natural yoghurt
- 3 tbsp grated cheese (parmesan or cheddar)
- 1 tbsp olive oil
- salt and freshly ground black pepper
Heat the oil in a large saucepan whilst chopping the onion and garlic very finely. Sweat gently in the oil until softened.
Chop the bacon and add to the pan, continue to cook for another 10 minutes.
Meanwhile, bring a pan of water to the boil and pour in the pasta. Cook for the appropriate length of time as stated on the packet, making sure the pasta still has a bit of bite (al dente).
Break the egg into a bowl, whisk then add the yoghurt and grated cheese. Mix together thoroughly.
When the pasta is ready, drain (using a strainer that hasn't been used for wheat pasta, as it may be contaminated).
Add the drained pasta to the saucepan containing the bacon and onion. Mix well then turn off the heat leaving the pan on the stove top.
Pour in the egg mixture and stir until the pasta is coated, the cheese melts and the egg begins to cook.
Season to taste and sprinkle with more grated cheese. Serve immediately.