Pasta Carbonara by Dr Sue Shepherd

Dietary Guidelines: , , ,

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  • 250 g finely chopped lean bacon
  • 3 eggs
  • ½ cup sheep’s pecorino cheese, grated
  • 500 g gluten-free pasta (for example spaghetti)
  • 100 g dairy-free spread, diced
  • ½ cup sheep’s pecorino cheese, shaved
  • black pepper, for serving



  1. Add the   bacon   pieces   to   a   small   non-stick   frypan   and   saute   over medium  heat  until  golden    Remove  from  pan  and  allow  to  cool to room temperature.
  2. Beat the  eggs  with  a  fork,  add  the  bacon  and  half  the  grated  sheep’s pecorino.
  3. Cook the  gluten-free  pasta  until  al  dente  (firm  to  the  bite).  Drain,  then return   to   the   saucepan   and   immediately   add   the   dairy-free   spread and  stir  through  until    Once  melted,  immediately  add  the  egg mixture. Remove from stove top and stir through until the egg is cooked (be  sure  to  do  this  away  from  any  stove  heat  otherwise  the  eggs  will scramble).
  4. Divide among    four    bowls,    top    with    the    extra    cheese    and    cracked pepper and serve.


Lacto-ovo Vegetarian: Could substitute bacon for mushrooms for a creamy mushroom pasta

Nutritional Analysis

Per   serve: Energy   2412   kJ   (574   Cal),   protein   18.9   g, fat  24.7  g,  saturated  fat  7.7  g,  carbohydrate  71.8  g,  sugars  0.3  g,  fibre  3.3  g, sodium 954 mg, GI low



WGF Lactose Free Book 1Recipe taken from Wheat Gluten & Lactose Free Food Book 2 by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance


You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.