So after Nigella’s recent controversial carbonara recipe (apparently it is a seriously big crime to put cream in a carbonara) I’m definitely not claiming that this is an authentic Italian dish in the slightest. However, this is a recipe inspired my my dear old step-dad which was always his signature dish, and it was a perfect carb-heavy pre-half marathon meal!
Using just seven ingredients this dinner took about 20 minutes to make, and less than five to eat!! Being a traditionally garlic-heavy recipe I switched the garlic for the low FODMAP alternative of garlic infused oil, and used lactose free cream in the sauce. (I use Arla which you can buy in Tesco)
– 200g of gluten free spaghetti (or enough for 2 people)
– 1.5 eggs, whisked
– 100ml lactose free cream
– sprinkle of chilli flakes
– salt and pepper to taste
– big handful of spinach
– 4 rashers of lean, thick-cut bacon
– approx. 8 piccolo tomatoes, still on stems
– parmesan to serve (parmesan is low in lactose but you can buy lactose free from Tesco)
1. preheat oven to 180 degrees and place tomatoes in a dish with a couple of sprays of garlic oil, salt and pepper.
2. add your spaghetti to a pan of boiling water with splash of olive oil and cook as per instructions
3. meanwhile add bacon to a big wok and cook until slightly brown.
4. once your spaghetti is cooked, drain and run fresh boiling water through the colander to wash off any excess starch. add a splash of garlic oil to the wok and pop in your spaghetti and spinach.
5. stir in your eggs along with salt and pepper and a touch of chilli flakes to taste. stir occasionally until your spinach has wilted and the bits of egg turn white.
6. portion up your spaghetti, adding the tomatoes on top. serve with parmesan and enjoy!
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