Paleo “Fettuccine” Alfredo with Pancetta and Peas
- 1 tsp olive oil or coconut oil
- 125 g pancetta, diced or bacon
- 3 cloves garlic, chopped
- 1 heaping cup peeled and roughly chopped parsnip
- 1 heaping cup peeled and roughly chopped celeriac (celery root)
- 1.5 cups chicken or vegetable broth
- ½ tsp sea salt
- 2 medium to large-sized zucchini
- ½ cup coconut milk
- 1.5 Tbsp lemon juice, 2 tsp Dijon mustard, Additional sea salt and freshly ground black pepper to taste, 1 cup frozen peas (thawed), Parsley for garnish (optional)
Cooking StepsPlease NOTE that many in the paleo/primal community accept peas as an acceptable legume. It’s a matter of personal preference.
In large saucepan, melt oil of choice. Add diced pancetta and fry until crisp. Remove cooked pancetta to a plate. Do not clean the saucepan. To the saucepan, add garlic, parsnip, and celeriac. Saute for 30-45 seconds, then add chicken or vegetable broth and scrape up any brown bits. Add salt, stir, cover, and let cook for 5-10 min while you make zucchini fettuccine.
To make zucchini fettuccine: Using vegetable peeler, peel strips of zucchini to create long ribbons of “fettuccine.” Only use the flesh of the zucchini — stop when you get to the soft, spongy, seedy middle. Save the middles — chop them roughly, and reserve them for the next step.
Uncover saucepan and add zucchini middles. Simmer, uncovered, for 5-10 more minutes until all veggies are soft.
Add cooked veggies (plus all cooking liquid) to blender along with coconut milk, lemon juice, mustard, and additional salt and pepper to taste. Blend on highest setting until completely smooth and creamy, about 3 minutes.
Return sauce to pan and bring to a simmer. Add zucchini “fettuccine” and peas, turn off heat, and stir once (very gently). You aren’t really cooking the fettuccine… Just warming it and coating it with the alfredo sauce. Divide fettuccine among 2-3 bowls or plates. Top with crisped pancetta and parsley if desired.