Go Back
Print
AIP prosciutto basil linguine alfredo pasta paleo autoimmune protocol

Prosciutto & Basil Linguine Alfredo

An AIP Linguine Alfredo flavored with truffle salt, basil, & prosciutto!
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 2 Tbsp lard of choice I used duck fat
  • 1 Tbsp arrowroot starch
  • 2 Tbsp water to mix with the arrowroot
  • 1 Cup coconut milk
  • 1/4 Cup bone broth I used chicken
  • 1 tsp Truffle salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 Cup nutritional yeast
  • 3-4 slices prosciutto, chopped
  • 1/3 Cup fresh basil leaves, chopped
  • 10 Ounces sweet potato noodles linguine or vermicelli

Instructions

  1. Chop the prosciutto into bite sized pieces and then fry on medium heat until crispy. Set aside. Chop the basil and set aside.
  2. In a medium pan over medium heat, melt the lard. In a small bowl mix the arrowroot with the water and stir until no lumps. Add to the pan and whisk. Bring a medium sized pot of water to boil for the noodles.
  3. Pour the coconut milk and bone broth into the sauce pan and whisk until fully incorporated.
  4. Add in the salt, garlic powder, onion powder and nutritional yeast. Stir and bring to a simmer. Then turn the heat down to low and let the sauce simmer while the noodles cook (5-6 minutes).
  5. Cook the noodles according to the package directions (usually boil for 5-6 minutes and then rinse them). Set aside.
  6. Add the prosciutto and basil into the sauce and stir to combine. Then add the noodles to the sauce and toss to fully coat the noodles in the sauce. Leave on low heat for a few minutes to warm the noodles.
  7. Serve immediately with fresh basil leaves as a garnish (if desired). Store in a glass dish in the fridge for up to 3-4 days or in the freezer for up to 3 months.