I’m really into my gluten-free pasta dishes at the moment, having posted quite a few recipes recently! However I think this has got to be one of the best, and you’ve got to try it (I’ve just eaten it, and I’m still buzzing over how tasty it was)! The recipe itself is a little fiddly with a few different elements, it was originally a Jamie Oliver recipe (unfortunately I can’t take credit for this one!) which I’ve adapted over time to make it gluten-free, lactose-free and predominantly low FODMAP (see my notes below regarding the inclusion of peas).

Ingredients (serves 2) 
– 200g gluten-free spaghetti (I use Sainsbury’s)
– 150g frozen peas
– 1 tbsp garlic-infused oil
– 15g basil
– 5g parsley or mint (finely chopped)
– 1 lemon
– 15g parmesan
– juice of ½ lemon
– 200g streaky bacon
– 1 egg
– 100g lactose-free yoghurt
– salt & pepper to taste

Method
Begin by placing the streaky bacon on tin foil under the grill, and cook a medium heat. Meanwhile, boil a saucepan of water and cook the frozen peas for just a few minutes (you can reuse this water later to cook the spaghetti).

While the bacon is cooking, put the parmesan, basil, parsley, lemon, salt & pepper into a food processor and blitz. Gradually add the peas and pulse (so that you retain the pea texture, not a puree. If you are on the elimination phase of the diet, you can leave out the peas at this point, or experiment with an alternative vegetable).

Cook the spaghetti in the boiling water used to cook the peas earlier.

In a frying pan, heat the garlic-infused oil, and add three-quarters of the pea mixture until it is heated through. In a separate jug, whisk the lactose-free yoghurt and egg together.

Once spaghetti is cooked, drain and take the frying pan off the heat and mix the spaghetti into the peas. Next stir in the yoghurt and egg mixture carefully, making sure the egg doesn’t scramble.

Cut the cooked bacon into small pieces and add to your carbonara. Serve with the remaining pea mixture on the top.

While I know that this recipe potentially has high FODMAP ingredients, I guarantee it is delicious, and one of the tastiest carbonaras I’ve had. Using yoghurt instead of cream ensures it’s not too sickly, and the pea and basil combination really complements the saltiness of the bacon. Party in your mouth.

Having made this carbonara a number of times, I can also vouch that it tastes just as good with vegetarian bacon. I was pescetarian for over 10 years, and used to love veggie bacon, especially in a carbonara!

So if you’re like me and fancy an indulgent mid-week treat, which isn’t actually all that bad for you, why not give this a try. I hope you enjoy making and eating this carbonara as much I as I do!

Bon Appetite!

Alice x