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5 ingredient gluten free caper and lemon carbonara

Gluten free, vegetarian, FODMAP friendly 
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 people



  • 250-300 g pasta I used gluten free rice penne
  • 1 lemon halved
  • 100 g Parmesan freshly and finely grated
  • 50 g capers
  • 1 egg
  • Sea salt and cracked pepper to serve (these don't count as part of the '5 ingredients clickbait attempt, right?)


  • Fill a medium saucepan with water, and add the juice and zest of half your lemon. Bring the water to the boil.
  • Once the water is boiling, add your pasta, and stir intermittently to make sure they don't all clump together. Put the timer on for six minutes.
  • Juice and zest the other half of your lemon, and set aside. Finely grate the Parmesan, and get your capers and egg ready to throw into the saucepan.
  • Once the timer goes off, scoop a cup of the pasta water out and set it aside. You will need it put back in the pan.
  • Drain the pasta once cooked, and return immediately to the saucepan it came from, but do not place back on the heat. Add 1/4-1/2 cup pasta water (1/2 for a runnier sauce) along with the lemon juice and lemon zest. Stir quickly to combine, and then add the egg, the Parmesan, and a sprinkle of sea salt. Continue stirring quickly until everything is combined. Finally, add the capers and some pepper, divide between two bowls, and go for it. Sprinkle with a bit of extra lemon zest if you're feelin' super fancy.


(Serves 2-4 people, depending on hunger/appetite/time of day/everything)
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