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!
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
50g extra freshly grated Parsmesan cheese
Cook the spaghetti in a large saucepan of boiling water until al dente, drain and set aside.
While the pasta is cooking, place the saffron strands in a cup with 2tbsp boiling water and leave to soak for a few minutes.
Place the saffron, soaking water, bacon strips, cream, garlic infused oil and Parmesan into a pan and gently warm through stirring all the time.
Once the sauce begins to bubble remove from the heat and beat in the egg yolks.
Season with salt and pepper to taste.
Add the drained pasta to the sauce and stir in well.
Serve in bowls with a garnish of extra Parmesan.