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.
- 2 TBSP extra virgin olive oil
- 1 cup zucchini, peeled and cubed
- 1/2 large yellow onion, diced
- 3 cloves garlic, crushed
- 1/2 tsp sea salt
- 1/4 tsp dried thyme
- pinch turmeric
- 1 tsp apple cider vinegar
- 2 tsps tapioca starch
- 1/2 cup filtered water
- 6–7 slices AIP-compliant bacon or guanciale, chopped into small pieces
- 4 oz of elbow or fusilli pasta (approximately 2 cups)
- Boil pasta as per instructions and set aside in a colander.
- In a large skillet, heat olive oil to medium heat. Add onions and sauté 2-3 minutes, stirring frequently until they begin to turn translucent.
- Next, add crushed garlic, chopped zucchini, sea salt and thyme and cook 6-8 minutes or until zucchini has become soft. Once soft, add to high powered blender along with apple cider vinegar, filtered water, tapioca starch and turmeric and pulse until combined into a smooth sauce.
- In the same skillet, add your chopped pieces of cured pork (guanciale, pancetta or bacon) and sauté until cooked and crispy.
- Reduce heat to low and add sauce and pasta into the pan and stir continuously 1-2 minutes. The tapioca starch will cause the mixture to thicken some more. Remove from heat and serve warm.*
Black pepper is not AIP-elimination stage compliant. If you’ve successfully reintroduced black pepper into your AIP diet, it’s a great and classic topping to this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving Size: 1
- Calories: 807
- Sugar: 5.6g
- Fat: 35g
- Protein: 26.5g
Keywords: pasta carbonara, pasta, egg-free, aip, paleo, bacon, aip pasta