300g gluten free spaghetti

sea salt and freshly ground black pepper

1/2 tsp garlic infused oil

tsp large saffron strands

150g smoked bacon cooked and cut into strips

200ml lactose free  cream

50g freshly grated Parmesan cheese

2 egg yolks

To serve:

50g extra freshly grated Parsmesan cheese

Flat leaf parsley to garnish


Cook the gluten free spaghetti in a large saucepan of boiling water according to packet instructions, drain and set aside.

While the gluten free pasta cooks, place the saffron in a bowl with 50ml hot water and leave to soak for about five miniutes.

Place the garlic infused oil, saffron water, bacon strips, lactose free cream and Parmesan into a pan and gently warm through stirring all the time.

Once the sauce begins to boil remove from the heat and beat through the egg yolks.

Depending on the saltiness of the bacon you may not need to add salt, however you may wish to add  pepper to taste.

Add the drained gluten free  pasta to the sauce and mixin well.

Serve in bowls with a garnish of extra Parmesan.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Spaghetti Cabonara with Saffron
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