Paleo alfredo-carbonara

If I’ve had a bad day, am upset or stressed I don’t want chocolate.  I don’t want alcohol.  I want a gigantic bowl of fettuccine alfredo.  That creamy, garlicky, aldente deliciousness is my favorite comfort food.  Tonight I got to work on an acceptable paleo substitute for this delicious comfort food.

Ingredients:

12 oz. uncured nitrate free bacon

Mandolin slicer with 1/4 inch wide slicing attachment

2 sweet potatoes, peeled and sliced into strips with mandolin

2 zucchini, peeled and sliced into strips with mandolin

2-3 tbl. avocado oil

12 oz. asparagus, trimmed and cut into small pieces

1 cup raw cashews

1 quart organic low sodium chicken broth

1 tbl. lemon juice

4 cloves garlic

2 tbl. fresh chopped parsley

1/2 tsp. kosher salt

Pepper

Method:

Pour quart of chicken broth into a small pot and add the cashews.  Let soak for 2 1/2 hours.  Bring chicken broth to a boil and boil nuts for 30 minutes.  Reserving liquid, strain cashews into a food processor.  Process the nuts with 1 cup of the cooking broth, lemon juice, garlic, freshly cracked pepper, and a pinch of salt until smooth.

In a large pot heat 1/2 tbl. avocado oil over medium high heat.  Add bacon and cook bacon until crisp and fat has rendered.  Remove bacon to paper towels to drain.  Discard bacon fat.  Add 2 tbl. avocado oil to pot over medium heat. Add sweet potato noodles, season with a pinch of salt, and cook for 10 minutes.  Add asparagus and cook for 3 minutes.  Add zucchini noodles and cook for 2 minuts.  Add bacon, parsley, and sauce to noodles and toss well to coat.

Tags: Paleo pasta