Whilst reading the Guardian newspaper recipe booklet this weekend I decided to have a go at one of the recipes in the pasta special and reduce the parmesan and low fodmap modify it. OK – this recipe scared me, adding egg to freshly cooked pasta – surely a recipe for scrambled egg, right? This is a classic Italian dish and no cream in sight and is a rich dish that is suitable for a low fodmap diet. It is easier to make than I first anticipated and much to my surprise, no scrambled egg in sight. This is a really creamy dish without adding cream and a tasty supper for chilli winter evenings.
I used bacon rather than pancetta as it is slightly leaner and 2/3 of the parmesan. Sometimes pecorino cheese is used instead – it really doesn’t matter. Having bacon occasionally is fine – I can’t actually remember the last time I did eat bacon, but obviously not a choice that should be included in your diet regularly and certainly not every day. This recipe was so easy but it could be included in an Italian themed dinner party or a relaxed meal with friends – it doesn’t take much effort at all – so give it a try.
4 egg yolks
6 rashers of lean bacon
400g of gluten free spaghetti
2 tablespoons of olive oil
Freshly ground black pepper
Bring a pan of water to the boil and cook the spaghetti according to the instructions on the packet – make sure that you follow the instructions carefully as this is the key to cooking the perfect gluten free pasta.
Whilst the water is boiling separate 4 egg yolks from the white (you can use the egg white to make meringue later) and beat.
Grate the parmesan
Add the olive oil to a pan and fry the bacon.
Drain the water from the pasta sauce saving a cup full.
Add the pasta to the bacon, off the heat and ensure the pasta is coated with the oil.
Add the eggs and cheese to the pasta with some of the pasta water and stir well till combined. The heat of the pasta will cook the sauce.
Add some freshly ground black pepper before serving and serve on warmed plates.
That’s it – serves 4.