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This AIP pasta carbonara is deliciously creamy and savory. It’s gluten free and coconut-free, paleo and AIP compliant and comes together quickly for an easy weeknight meal that is sure to please.
I first ate pasta carbonara five years ago in a restaurant in Rome called Felice a Testaccio. Prior to that point, I wasn’t really drawn to this rich and heavy dish, but, as they say, “When in Rome!” The thing I remember most fondly about the meal is the guanciale that was perfectly crispy and crackling and gave the dish an unmistakable and absolutely amazing flavor.
I hadn’t attempted a gluten-free, let alone AIP-version of this dish until recently when I was playing around in the kitchen with some creamy, coconut-free sauces. When I tasted this sauce, I thought it would go well with bacon, and so pasta carbonara came to mind.
This AIP pasta carbonara is creamy and delicious without being heavy. And zucchini is the undetectable secret ingredient that makes this sauce creamy and coconut free.
Here’s what you’ll need for this AIP Pasta Carbonara:
- zucchini – the magical ingredient that is blended into a creamy sauce
- apple cider vinegar – adds a slightly acidic taste to the dish and cuts some of the richness of the bacon
- yellow onions and garlic – sautéed in olive oil to add a classic base of flavor to the dish
- dried thyme, sea salt and extra virgin olive oil
- turmeric – a pinch is all you need to give this sauce that characteristic yellow colour in lieu of egg yolks (totally optional)
- tapioca starch – used to thicken the sauce
- cured pork – guanciale, pancetta or bacon (ensure these are AIP-compliant – cured only with salt)
- AIP-compliant pasta – try my AIP hand-rolled pasta or buy this AIP sweet potato/cassava pasta or cassava pasta
To make this dish, boil your pasta as per instructions and set aside. In a large skillet, sauté the onions, garlic and zucchini in olive oil with the salt and dried thyme. Once soft, add these ingredients to a high powered blender along with apple cider vinegar, water, tapioca starch and turmeric. In the same skillet, add your cured pork or bacon and sauté until crispy. Return sauce to pan on low heat, add pasta and stir consistently. The tapioca starch will cause the mixture to thicken some more. Remove from heat and serve warm. If you’ve reintroduced black pepper into your AIP diet, it’s a great and classic topping to this dish.
Vegan or vegetarian? Try subbing the pork with some sautéed portabello mushrooms!
LOOKING FOR MORE AIP PASTA RECIPES? TRY:
- Spaghetti and Meatsauce
- AIP Hand Rolled Pasta
- Sweet Potato Lasagna
- Sweet Potato Gnocchi
- Sweet Potato and Spinach Ravioli
If you try this AIP Pasta Carbonara recipe I would love it if you would give the recipe a star rating and review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print