I’ve been making this recipe for my family for years. It’s my youngest sons favourite meal and he always chooses it for big family gatherings.
I now make two versions of this recipe, the original ‘full fat’ version (In our house we use the term ‘full fat’ to describe food that hasn’t been adapted for my low FODMAP diet) and my low FODMAP version. They are still very similar using lots of the same ingredients but with a few low FODMAP tweaks.
Either way its absolutely delicious and can be enjoyed all year round.
Ingredients
75g Gluten Free Spaghetti (I use Barilla)
Garlic Infused Oil
2 rashers of bacon
80ml Oatly Cream
1 Large Free Range Egg (yolk only)
25g Parmesan Cheese
Small handful of Spinach
15 Mint Leaves
Salt and Pepper
Prepare your Ingredients
- Weigh the pasta and boil a full kettle
- Chop the bacon into bite sized pieces
- Measure the cream into a measuring jug
- Grate the Parmesan
- Wash, dry and chop the spinach and mint
Method
- Cook the pasta according to the packet instructions.
- While the pasta is cooking heat a frying pan, add a splash of garlic infused oil and stir fry the bacon pieces until starting to brown. Take the frying pan off the heat and leave it to one side.
- Get the measuring jug with the cream in and add the egg yolk, parmesan and a pinch of salt and pepper. Give it all a good stir to make sure the egg is well combined.
- When the pasta is cooked drain it and then add it to the bacon in the frying pan.
- Add the spinach and mint to the frying pan.
- Add the cream and egg mixture to the frying pan.
- Give it all a stir slowly and gently.
- Serve and eat immediately (It can go cold quote quickly).
Extra notes
Make sure that the frying pan has cooled down before adding the carbonara mixture and also that the pasta isn’t steaming too much otherwise the egg will scramble. Also be very gentle when stirring all the ingredients together because if done too quickly or heavily it will also scramble the egg. The more you make this recipe, the better your carbonara will be.