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Gluten Free Spaghetti Carbonara Recipe (low FODMAP, dairy free)

Servings 2

Ingredients

  • 200g gluten free spaghetti
  • 3 large eggs
  • 3-4 tbsp garlic infused oil great for low FODMAP
  • 120g pancetta chopped
  • fresh chives chopped finely
  • 75g cheese Parmesan is ideal and also low FODMAP but if dairy free, a strong flavoured DF cheese will work fine too, grated
  • salt and pepper
  • extra cheese for serving

Instructions

  • Boil some slightly salted water and add your gluten free spaghetti to cook. I usually cook mine for around 10 minutes but it depends how you like the pasta. (With gluten free pasta I also swirl the pasta around from time to time whilst cooking to ensure it doesn't clump together)
  • Whilst your pasta is cooking, crack your eggs into a jug, season them with salt and pepper and then add in your grated cheese.
  • Then put your garlic oil in your pan, allow it to heat up and add your pancetta. Cook for about 5 minutes until the pancetta starts to crisp up a little and smells amazing.
  • Once the pasta is cooked, drain it but leave a little bit of the pasta water too. (You will need some of the water!)
  • Add your gluten free spaghetti to the pan, try and coat it evenly in all the oils from the pancetta and the garlic oil.
  • Take your pan off of the heat and add a couple of tbsp of the pasta water, mix it in briefly. Then pour in your egg and cheese mix. The fact the pan is no longer on the heat in important as it will stop the eggs from scrambling. But make sure you keep moving the egg mixture around and tossing the spaghetti into it to coat evenly.
  • You may add a little more pasta water if you want it slightly more moist, but make sure it doesn't get too wet.
  • Finish by seasoning with salt and pepper as well as some freshly chopped chives.
  • Serve immediately with some extra grated cheese on top. Enjoy!