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Gluten-free Chitarrine pasta with carrot sauce

Gluten-free Chitarrine pasta with carrot sauce

Serves 4

350 g of gluten-free chitarrine pasta
4 carrots
200 g of smoked bacon
extra virgin olive oil
grated parmesan cheese


Boil the carrots, dice them and then sauté in a pan with oil. Once sauted, sprinkle with freshly grated nutmeg and season with salt and pepper. Fry the strips of bacon in the pan.

Cook the chitarrine pasta according to the package directions and once they are al dente add the carrots and bacon. Carefully mix together and serve the pasta immediately with a good helping of parmesan cheese sprinkled on top.

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