An Italian classic pasta dish, but gluten-free!
Whoever thought of combining bacon and eggs with macaroni and cheese has earned a well-deserved place in my annals of culinary greatness. This Italian classic is a staple in my kitchen, and I try to make it at least once a month. It's quick, easy, tasty, and hugely satisfying. It's also easy to scale for larger or smaller groups. I typically use Schar pasta for this dish, but use what you like.

Ingredients:
½ pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound gluten-free fettucini or spaghetti, cooked al dente
4 large eggs, beaten
1 cup grated Peccorino Romano cheese
¼ cup butter, soft
¼ cup Italian parsley, chopped
Salt