A creamy, comforting classic—made FODMAP-friendly without sacrificing flavour.
Low FODMAP Spaghetti Carbonara
Description
This Low FODMAP Spaghetti Carbonara brings all the rich, creamy indulgence of the traditional dish without the tummy troubles. Using garlic-infused oil for that signature depth of flavour, crispy pancetta, and a velvety egg and Parmesan sauce, this version is perfect for anyone navigating IBS or following a low FODMAP diet. Quick to prepare and utterly satisfying, it’s an ideal midweek meal that the whole family will enjoy—no one will guess it’s gut-friendly!
Ingredients
Instructions
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Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to packet instructions until al dente. Reserve ½ cup (120ml) of the starchy pasta water, then drain the pasta.
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While the pasta is cooking, heat the garlic-infused olive oil in a large non-stick pan over medium heat. Add the pancetta and cook for 4–5 minutes until golden and crispy. Turn off the heat once done.
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In a bowl, whisk together the eggs, Parmesan cheese, and a generous grind of black pepper until well combined.
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Once the pasta is drained, add it immediately to the pan with the pancetta (heat off). Pour in the egg and cheese mixture and toss quickly and continuously to coat the pasta. Add a little reserved pasta water—1 tablespoon at a time—until you get a creamy consistency.
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Divide into bowls, garnish with extra Parmesan, parsley (if using), and more black pepper. Serve immediately.
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