450g/1lb gluten free spaghetti

7 tbsp lactose free double cream

100g/3½oz smoked cheddar, grated

freshly ground black pepper

3 free-range eggs, beaten

100g/3½oz baby spinach

2 tbsp chopped fresh parsley

grated Parmesan, or similar vegetarian grating cheese


Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions.

Meanwhile, put the lactose free cream in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat.

You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly.

Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated.

(If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper.

When cooked, drain the gluten free  spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves.

Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach.

Pour the cheese sauce over the spaghetti and spinach. Toss everything together until the gluten free spaghetti is completely coated.

Serve immediately, preferably with a crisp green salad and a grating of Parmesan.

Recipe adapted from: Good Food

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