• Belinda Whelan

Creamy Gluten Free Carbonara


This delicious meal is a beautiful take on a well known dish.

Your friends and family wouldn't even know it was gluten free and almost dairy free.

This meal is low in lactose with Parmesan cheese being the only dairy ingredient.


You will need

1 packet Gluten Free Fettuccine

500 grams Chicken Breast, cut in 1cm pieces

8 slices short back Bacon, finely diced

Brown Onion, finely diced

5 Garlic Cloves, crushed

4 Mushrooms, diced

300 mls Vegan Sour Cream or Cream Cheese (I used Toffuti Sour Cream)

300 mls Dry White Wine

3 Tbsp Olive Oil

2 Tbsp dairy free butter (eg Nuttelex)

3 Eggs

1 Cup Grated Parmesan Cheese

Cracked Black Pepper


To make

Cook pasta in boiling water following packet instructions until almost cooked *

Remove and drain pasta, rinsing under cold water to prevent cooking further

In a large frypan, heat oil and fry onion, garlic, bacon and chicken until cooked

Remove from heat

In a separate frypan cook mushrooms in dairy free butter until softened

Add wine to mushrooms and boil for 2 mins

Add mushrooms to the pan with chicken etc and reduce liquid over medium heat

Stir cream, 3 eggs and Parmesan cheese together in a separate bowl

Add pasta to chicken etc and reduce to a low heat

Add creamy sauce to pan and stir through pasta and chicken etc for approximately 10 mins on a low to med heat until cooked through

Serve immediately with cracked pepper


*Note to avoid a gluggy mess, cook pasta until not quite cooked through.





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