Fettuccine Carbonara

Tonight we made a quick pasta sauce from scratch without garlic or onion. Very fast, very simple, and yet still tasty!

As half our family follows a low-FODMAP diet and the other half doesn't we cooked gluten free pasta and wheat pasta separately, but the sauce was appreciated by all - even the non low-FODMAPers!

Low-FODMAP Fettuccine Carbonara Recipe

Ingredients: 

500g gluten-free fettuccine pasta (I like this one by san remo) 

100ml sour cream
100ml thickened cream
200g gluten-free bacon, diced
garlic-infused olive oil
1 zucchini, sliced
salt and pepper
Parmesan cheese, to taste

Steps: 

1.Set fettuccine to cook.

2. Heat oil in a large pan on medium and cook bacon until brown. Take bacon out of the pan and cook zucchini in the same pan for about 2-3 minutes

3. Place bacon back into the pan with the zucchini, add in the sour cream and cream. Add salt and pepper, and Parmesan cheese to taste (I like about 1 tablespoon, but add less or more as you see fit). Cook for about 5 minutes.

3. Add the cooked fettuccine to the sauce, combine through and serve!

Easy, simple and fast! The key ingredient is the bacon as it adds a lot of flavour to the dish.