serves / makes 2
15 prep time
15 mins cooking time


When I think of Spaghetti Carbonara I automatically think of cream which isn’t great for us folks that can’t eat dairy. Luckily traditional spaghetti carbonara is actually made from eggs rather than cream. I made it suitable by using gluten free spaghetti and some Veganic dairy free cheese.




  • 150g gluten free spaghetti
  • 2 eggs, beaten
  • 1 small onion, diced
  • 100g pancetta, cubed
  • 1 garlic clove, minced
  • handful of grated dairy free cheese (I used Veganic)
  • salt and pepper, for seasoning
  • 1 tablespoon water
  • handful of fresh parsley, optional


  1. Bring a large pan of salted water to the boil and cook the spaghetti per the instructions on the packet
  2. In a large shallow pan saute the onion, garlic and pancetta over a medium heat for 5 minutes
  3. Stir in the cooked spaghetti
  4. Turn the heat down low
  5. Pour over the beaten eggs and toss the spaghetti until coated
  6. Sprinkle in half the cheese and the water
  7. Toss the spaghetti again
  8. Leave to cook for 1 minute
  9. Serve with a little fresh parsley, some ground pepper and the remaining cheese on top

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