Start the gluten free pasta cooking as per the pack instructions. My pro tips for cooking gluten free pasta are to always make sure the water is boiling before you add the pasta, and give it a good stir to stop it sticking together. I like to salt my water heavily and get it back to the boil as quickly as possible once the pasta is in there, then leave it on a rolling boil, stirring occasionally.

When the pasta is about 5 minutes away from being cooked, start the sauce. Melt the butter in a large frying pan over a low heat.

Add the garlic and fry gently for 2-3 minutes until it softens.

Pour in the cream and add the parmesan. Season generously with salt and pepper and then stir together, keeping on a low heat. Try not to let it bubble up and boil.

Once the pasta is cooked, drain it and immediately add to the frying pan. Stir gently to coat the pasta in the sauce – trying not to break it up too much. Serve immediately with extra black pepper and a pinch of chilli flakes if desired.