Gluten-free summer spaghetti pie

Cook the spaghetti (350 g) according to the pack instructions. Drain well, reserving some of the cooking water and toss with 1 tbsp olive oil (1 tbsp) before setting aside to cool slightly.

Put the pancetta (130 g) in a non-stick pan (approx. 20cm diameter) then turn the heat to medium and cook for 5-6 minutes, until the fat has rendered out. Remove with a slotted spoon then stir in the halved tomatoes (360 g) along with a splash of the reserved pasta cooking water. Cook for 6-8 minutes over a medium-high heat, stirring, until the tomatoes have softened. Stir in the chopped garlic (2 cloves) and cook for one minute.

Beat the eggs (4) with the grated parmesan (80 g), milk (2 tbsp) and a grating of black pepper. Toss the pasta with the tomato mix, pancetta, basil (1/2 pack), parsley (1/2 pack) and egg mix. Heat the remaining olive oil (3 tbsp) in the tomato pan over a high heat and add the spaghetti. Cook for 2 minutes, pressing the mix down until the bottom is crispy, then reduce the heat to low and cover with a lid. Cook for 15 minutes. Carefully flip the pasta onto a plate then return to the pan and cook the other side for another 2-3 minutes. Carefully slide onto a serving plate.

Scatter with some additional chopped basil (as needed) and chopped parsley (as needed) and cut into wedges to serve.