Prosciutto & Basil Linguine Alfredo

“OMG there is no way that this Prosciutto and Basil Linguine Alfredo pasta is AIP friendly!” That’s what you are going to be saying once you try this recipe.

I started my AIP journey just over three years ago and this is literally the best thing I have eaten so far. I suppose that comes from my love of Italian foods.

When I was in university I lived on pasta, butter, parsley, and Parmesan cheese…oh and Friday night pizza. So believe me when I tell you that my standards are pretty high, and this pasta recipe is the real deal.

Let’s start with the noodles. These noodles are sweet potato linguine, the only ingredient in them is sweet potato starch.

I got my linguine from an Asian market called T&T supermarket. You can find coconut pasta here, or even try these sweet potato & cassava macaroni from Shop AIP.

I couldn’t find the linguine on Amazon but the vermicelli is there and it will work too. If you like you can swap these out for zucchini or sweet potato noodles that you make yourself using a spiralizer.

The sauce is fairly simple but I do think the truffle salt, non-fortified nutritional yeast, and fresh basil are what gives it huge flavor!

If you don’t have arrowroot you can sub tapioca starch instead. Bone broth is best but water will work too and if you don’t have lard sub coconut oil.

For the prosciutto make sure that the only ingredients are salt and pork. Many brands in the grocery store contain pepper. This is fine if you have reintroduced black pepper but if you haven’t then try to find one without it. You could also use AIP bacon instead or add shrimp, chicken, scallops etc to your AIP Prosciutto and Basil Linguine Alfredo pasta and change it up. I’d love to see your creations!

This is not something I would eat every week as it is very high in starch but it’s perfect for a special occasion or a treat once in awhile!

I am thinking of trying out a pesto recipe next! Let me know if you guys would be interested in a pesto pasta recipe!

In Italian this AIP Prosciutto and Basil Linguine Alfredo pasta recipe would be called “Linguine Prosciutto e Mozzarella!” So if you want to impress your friends feel free to call it by it’s Italian name!

Love everything Italian? Be sure to get your oven ready for my potluck-friendly AIP Italian Chicken Bake! Or load up on your greens with my stove-top classic, AIP Mediterranean Pasta.

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

5 from 2 votes

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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.

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