Overview
About Fettuccine
Fettuccine is flat ribbon wheat pasta, usually made from semolina and often enriched with egg, so it carries gluten and is high in fructans.
If wheat or FODMAPs are your triggers it can bother you, and because it is so often served in a creamy alfredo the dairy tends to get the blame while the pasta itself is a big part of the load.
Sensitivities
How Fettuccine scores
Watch for
What trips people up
- Contains gluten from the wheat semolina, so it is off the table for coeliac disease and can trigger non-coeliac gluten sensitivity
- High in fructans, the wheat FODMAP behind bloating, gas and cramping a few hours after a pasta dinner
- Egg fettuccine adds egg to the mix, worth noting if egg is one of your own triggers
- A poor choice for SIBO, since the fermentable wheat carbs feed bacterial overgrowth
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Fettuccine
Is it the alfredo sauce or the fettuccine that upsets my stomach?
It can be both, but the pasta is easy to overlook. Fettuccine is high in fructans, a wheat FODMAP that ferments in the gut and causes bloating and gas, so even a cream sauce that agrees with you can sit on top of a pasta portion that does not. If dairy is not your issue, try the same dish over a gluten-free or rice pasta and see if the symptoms ease.
Is fettuccine gluten free?
Standard fettuccine is not gluten free. It is made from wheat semolina, so it contains gluten and is unsafe for coeliac disease. Gluten-free fettuccine made from rice or corn exists, but the everyday restaurant version is wheat based.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.