Low FODMAP Carbonara
Carbonara is one of those dishes that feels almost impossibly luxurious for how few ingredients it actually requires — silky, peppery, rich with cured pork and a glossy egg-and-cheese sauce that clings to every strand. The trick to making it work here is gluten free corn or rice spaghetti, which behaves beautifully in the pot and holds up to the vigorous tossing that gives the sauce its signature creaminess. Instead of garlic cloves, garlic-infused oil delivers that deep, savory backbone without the fructans that can cause trouble, so you get all the flavor with none of the digestive worry. Letting the skillet cool slightly before adding the egg mixture — and tossing constantly while adding pasta water a splash at a time — is what keeps the sauce smooth and glossy rather than scrambled. Guanciale renders into crispy, golden lardons that perfume the whole dish with a porky depth that pancetta can also deliver if that's what you have on hand. A generous finish of finely grated Pecorino Romano and a few extra grinds of coarse black pepper right before serving pulls everything together. This makes four satisfying bowls and comes together in the time it takes to boil a pot of water — weeknight dinner, sorted.
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tbsp kosher salt
- 6 oz guanciale or pancetta, cut into ¼-inch lardons
- 1 tbsp garlic-infused oil
- 4 large egg yolks
- 1 large whole egg
- 2 oz pecorino romano, finely grated (about 1 cup), plus more for serving
- 1 oz parmesan, finely grated (about ½ cup)
- 1 tsp coarsely ground black pepper, plus more to taste
For serving
- extra pecorino romano, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil and add the kosher salt. Cook the gluten free spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta cooking water and set it aside. Drain the pasta.
- 2
While the pasta cooks, heat the garlic-infused oil in a large skillet over medium heat. Add the guanciale lardons and cook, stirring occasionally, until the fat has rendered and the edges are golden and crisp, about 6–8 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the pan should be warm but no longer sizzling.
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