Low-FODMAP 30-Minute Spaghetti Alla Carbonara (HD)

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible substitutes, though they alter the flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano offer a similar texture and flavor at a lower cost.

Bring a large pot of salted water to a boil. Add your pasta and cook for 7 to 10 minutes until cooked but still slightly firm (al-dente). Adjust this cook time based on your pasta brand (gluten-free will get mushy so do NOT overcook).

In a small bowl, beat the eggs, egg yolks, and Pecorino or Parmesan together well, then add the ½ teaspoon of black pepper and whisk again. Set aside for later. It should be like a creamy sauce.

Once your pasta is about halfway through cooking, heat the infused oil in a deep skillet over medium heat (a cast iron skillet is preferred).

Add the pancetta or slab bacon and sauté until the bacon is crisp (about 3 minutes).

Drain the pasta, and reserve ½ cup of the pasta water for later.

Remove the pan from heat and turn off the burner. Add the drained pasta to the pan and toss for 2 minutes to coat the noodles in the residual fat.

Slowly pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to limit the eggs from overcooking).

Thin out the sauce with the reserved pasta water, a bit at a time, until it reaches your desired consistency.

Season the carbonara with several turns of freshly ground black pepper and salt to taste.

Serve the low-FODMAP Spaghetti Alla Carbonara garnished with the chopped parsley and additional Pecorino/Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens