Preheat the oven to 200°C (400°F/fan 180°C/Gas 6).

Cook the pasta in plenty of well-salted water according to the instructions on the pack.

While the pasta is cooking, melt the butter in a small saucepan, add the Vecon and cook
gently, stirring the whole time until everything has melted together.

In a separate bowl, beat the eggs together with the cream, then mix in the two cheeses,
nutmeg and salt and pepper to taste.

When the pasta is ready, drain it, reserving a mugful of the cooking water. Tip the pasta back
into the pan and toss it immediately with the butter, adding some of the reserved water to
make sure the sauce coats the pasta well.

Butter the oven dish and sprinkle with the dried gluten-free breadcrumbs. Tip in the pasta and
spoon the egg mixture over the top.

Bake for 10–15 minutes, or until a lovely golden crust has formed on the top, and serve.

PASTA – 15