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Gluten-free and dairy-free.
Cook pasta according to instructions on the package.
Place pancetta, onion and garlic in a shallow pan over medium heat. Sauté for 5 minutes or until golden. Pour in chicken stock and simmer for 5 minutes.
Whisk egss, parsley and cheese. Add cooked pasta and egg mixture into the pan and stir until well combined. Cook for a couple of minutes. Season to taste with salt and pepper.
Serve with some extra parsley and dairy-free cheese.
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