Low FODMAP Carbonara
This is a very close to authentic carbonara, but made to be suitable for a low fodmap diet.
Servings: 4
Cost: $
Ingredients
- 4 Eggs
- 250 Grams Gluten Free Pasta
- 50 Grams Pecorino Romano Cheese
- 150 Grams Panchetta Guanciale if you have it
- Freshly Ground Black Pepper
- 100 ml Pasta Water
Instructions
- Bring a large pot of salted water to a boil.
- Cut the panchetta 1cm strips and put in a frying pan over medium heat. Fry for about 10 minutes. At the same time add the pasta to the pot of boiling water and cook according to package instructions (~10 minutes)
- Separate the egg whites from the yolks in 3 of the eggs, grate the pecorino on the finest side of a grater.
- Place 3 yolks + 1 whole egg in a heat proof bowl (glass or metal). Add the grated cheese (save a pinch for topping) and crack in a few twists of black pepper. Stir the mixture until well combined.
- Reserve about 100ml of pasta water just before the pasta is finished. Slowly drizzle about half of the pasta water into the egg mixture while whisking. This is to temper the eggs to prevent them from scrambling when getting in contact with the hot pasta.
- Take the pasta out of the pot of boiling water and transfer into the bowl. Stir the pasta until the sauce is nice and creamy and coating everything. Then toss in the fried bits of panchetta and mix them in. If you find that the sauce is a bit too firm you can add some more of the pasta water a little at a time until the sauce is to your liking.
- Serve in a bowl with some grated pecorino and freshly cracked black pepper on top.