I think in my low FODMAP adventures I pushed carbonara to the furthest dusty corners of my mind and memory so that I wouldn’t be tempted to order a bowl of that magical creamy, cheesy, garlicky, gluteny goodness. But I was racking my brains for things to make for dinner last week, and I had a moment and carbonara has snuck out of its brain-corner and was there doing a song and dance in the forefront of my mind. I tried my best to ignore it, but once it emerged from its corner, it wasn’t going back.
Now not only was I attempting a low FODMAP carbonara, I was also attempting my first ever one-pot pasta. We don’t own a dishwasher so if I could make a delicious dinner using only one pot, I was going to be the most popular member of my household. I can say with pride that I have met both of those requirements.
This pasta is quick and easy to make, and absolutely delicious. Creamy, cheesy, flavoursome and absolutely everything you would want in a bowl of carbonara. Not only that, but I walked to bed afterwards, instead of hobbling there doubled over in garlic-induced pain and further crippled by bloating caused by my old pals lactose and gluten. I hope you guys enjoy it as much as I did!
One Pot Carbonara
- 150 grams bacon
- 250 grams gluten free fettuccine
- 1 low FODMAP stock cube
- 300 mL lactose free thickened cream
- 2 eggs
- 100 grams grated parmesan
- 1 handful fresh parsley
Dice the bacon. In a saucepan large enough to cook the pasta, brown the bacon and then remove it from the pan and set it aside.
In a small bowl, add lactose free cream and eggs and whisk until combined. Leave aside for later.
Without cleaning out the pan, add water and the stock cube and bring to the boil. Once boiling, add the fettuccine to the pot and cook.
When the pasta is cooked, drain it and immediately add it back to the pot and turn the heat to low. This is important before adding other ingredients.
Add the cream/egg mixture, parmesan, parsley and bacon to the pot and stir continuously for around 5 minutes.