80g pack sliced bacon
1 tsp smoked paprika
1 tbsp garlic infused oil
300g gluten free spaghetti
20g pack flatleaf parsley (a good handful)
2 red peppers from a jar, in brine or oil
2 tbsp olive oil
50g finely grated fresh parmesan, plus extra to serve
Serves - 2
Put a pan of water on over a high heat to boil. Meanwhile, snip the bacon into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
When the water is boiling briskly, add the gluten free spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
In a large frying pan, heat the oil, add the bacon, smoked paprika and peppers and plenty of black pepper.
Cook for a minute or so, until heated through and the juices are stained red from the paprika.
Scoop half a cupful of pasta water from the pan, drain the remainder and tip the gluten free spaghetti into the frying pan.
Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.
Recipe adapted from: Good Food