Low FODMAP Saffron Spaghetti Cabonara

This luxurious creamy carbonara style dish is naturally low in FODMAPs when made with wheat free, gluten free pasta.  The saffron gives it a glowing yellow colour and distictive flavour but could be missed out if you didn’t happen to have any in the cupboard!

Ingredients

Serves 4

  • 350g gluten free, wheat free spaghetti
  • sea salt and freshly ground black pepper
  • 1/2 tsp garlic infused oil
  • large pinch saffron strands
  • 150g smoked bacon cooked and cut into strips
  • 200ml double cream
  • 50g freshly grated Parmesan cheese
  • 2 egg yolks

To serve:

  • 50g extra freshly grated Parsmesan cheese

Preparation

  1. Cook the spaghetti in a large saucepan of boiling water until al dente, drain and set aside.
  2. While the pasta is cooking, place the saffron strands in a cup with 2tbsp boiling water and leave to soak for a few minutes.
  3. Place the saffron, soaking water, bacon strips, cream, garlic infused oil and Parmesan into a pan and gently warm through stirring all the time.
  4. Once the sauce begins to bubble remove from the heat and beat in the egg yolks.
  5. Season with salt and pepper to taste.
  6. Add the drained pasta to the sauce and stir in well.
  7. Serve in bowls with a garnish of extra Parmesan.