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Chop the prosciutto into bite sized pieces and then fry on medium heat until crispy. Set aside.
Chop the basil and set aside.
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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.
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Pour the coconut milk and bone broth into the sauce pan and whisk until fully incorporated.
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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).
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Cook the noodles according to the package directions (usually boil for 5-6 minutes and then rinse them). Set aside.
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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.
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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.