150g Gluten free tagliatelle or spaghetti
1 Courgette (spiralized into courgetti)
150g Smoked bacon or pancetta
2 Large free range eggs
1 Clove of crushed garlic
1 tbsp olive oil
1 tbsp Greek yoghurt
2 tbsp flat leaf parsley
Boil the pasta in a large saucepan of boiling water for 8-10mins (or according to packet instructions). Meanwhile, add the oil, chopped bacon (or pancetta) and crushed garlic to a frying pan on a medium heat and cook until the bacon begins to brown, then turn the frying pan heat to low. Spiralize or finely chop the courgette into strips and add to the frying pan for 2-3minutes.
Beat the 2 eggs in a bowl together with the yoghurt, finely chopped parsley and grate the parmesan into the mixture.
Once the pasta has cooked, drain, but keep a couple of tablespoons of the water. Tip the pasta into the frying pan with the bacon and courgette, then add the egg mixture and the tablespoons of water. Stir gently then serve immediately.