Gluten-Free Corn-Rice Spaghetti

The gluten-free spaghetti have good cooking properties and are only made of corn and rice flour. They are gluten free, wheat free, and egg-free and thus offer a good alternative to conventional wheat pasta.

Cooking time: 7-9 minutes

Recipe Suggestion: Spaghetti Carbonara

• 450 g gluten-free TAKE EAT FREE spaghetti
• 1 bunch of parsley
• 80 g bacon
• 2 cloves of garlic
• 40 g (lactose-free) butter or margarine
• 125 g (lactose-free) whipped cream
• 3 eggs
• 60 g grated parmesan cheese
• Pepper, salt

Preparation:
Cook the gluten-free TAKE EAT FREE spaghetti for two minutes in salted boiling water. Then turn off the heat and let the spaghetti cook for about 7 minutes in hot water. Meanwhile, chop the parsley until fine, dice the bacon and peel the garlic. Next, heat the butter in a pan, fry the cloves of garlic and remove them, then fry the bacon until it gets glassy, add the whipped cream and briefly boil. In a bowl, beat the eggs with the parsley and the parmesan. Drain the spaghetti, add it to the hot sauce, pour the beaten eggs over it and mix thoroughly. Season with salt and pepper. Place in a preheated bowl and serve immediately.

Tip: Green salad fits perfectly with the spaghetti carbonara.

Ingredients: 70% corn flour, 29.5% rice flour, emulsifier: mono and diglyceride of edible fatty acids