1 tbsp olive oil

50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely

125g/4½oz chicken breast, cut into strips

250g/9oz gluten free spaghetti

2 free-range eggs, beaten

2 free-range egg yolks, beaten

75ml/2¾fl oz lactose free double cream

75g/2¾oz Parmesan, grated, plus extra to serve

freshly ground black pepper


Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.

Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.

Bring a large pan of salted water to the boil and cook the gluten free spaghetti according to packet instructions. Drain, reserving a little of the cooking water.

Put the beaten eggs in a large bowl. Add the gluten free spaghetti to the eggs and a little of the reserved cooking water and mix well.

Add the lactose free cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine.

To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper.

Recipe adapted from: Good Food

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