There’s something undeniably comforting about a creamy carbonara, and finding a way to enjoy that classic flavor while staying true to a healthier lifestyle can feel like a challenge. That’s why I fell in love with this Paleo Carbonara with Palmini recipe. The first time I tossed the palmini noodles in with the luscious cashew Alfredo sauce, I knew I had stumbled upon something special.
This dish captures the essence of traditional carbonara—richness, smokiness, and a touch of decadence—without the guilt of heavy pasta. As I stood over the sizzling bacon, its aroma filling the air, I was reminded of cozy family dinners where we shared laughter and love over a comforting bowl of pasta. With just a handful of simple ingredients and under 35 minutes, you can create a meal that not only impresses your taste buds but also supports your wellness goals.
Join me as we whip up this delightful recipe that’s perfect for busy weeknights or casual gatherings. You won’t even miss the carbs!
Why Choose Paleo Carbonara with Palmini?
Deliciously creamy: With a luscious cashew-based Alfredo sauce, this dish delivers a rich flavor without any guilt.
Quick preparation: Ready in just 35 minutes, it’s a perfect meal made for busy weeknights.
Healthier twist: Using palmini noodles allows you to enjoy pasta while staying true to your paleo lifestyle.
Crowd-pleaser: This recipe is so satisfying that even non-paleo eaters will love it!
Nutrient-packed: Full of wholesome ingredients, it’s not just a meal; it’s a good-for-you choice.
But don’t just take my word for it—once you’ve tried this tasty dish, you’ll also want to explore how to use palmini in other recipes like my delicious Palmini Stir-Fry.
Paleo Carbonara with Palmini Ingredients
• Get ready to indulge in a guilt-free classic!
For the Pasta
• 3 14-ounce cans palmini linguine – These noodles bring a unique flavor and texture while keeping it paleo-friendly.
• 16 cups water – Necessary to boil the palmini to the perfect texture.
• 1 tablespoon salt – Enhances the flavor of the boiling water.
For the Sauce
• 1 ½ cups raw cashews – Creates a creamy base packed with healthy fats.
• ¾ cup water or unsweetened almond milk – Choose either for achieving your desired sauce consistency.
• 2 cloves garlic – Adds aromatic depth to your creamy sauce.
• 2 tablespoons nutritional yeast – Gives a cheesy flavor without dairy, enhancing the richness.
• 1 ½ teaspoons salt – Balances all the flavors in the sauce beautifully.
• ½ teaspoon freshly cracked black pepper – Adds a hint of spice to elevate your dish.
For the Protein
• 6 ounces diced, uncooked bacon – Infuses the dish with a smoky flavor that’s utterly irresistible.
• ½ pound boneless, skinless chicken breasts – Keeps the meal hearty and satisfying without carbs.
Embrace this Paleo Carbonara with Palmini as a wholesome alternative that allows you to enjoy the creamy joy of carbonara, minus the heavy pasta!
How to Make Paleo Carbonara with Palmini
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Drain the Palmini: Pour 3 cans of palmini linguine into a colander, draining as much liquid as possible. Rinse well under running water and set aside to ensure no excess moisture remains.
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Boil the Water: In a large pot, add 16 cups of water and place it on the stovetop over high heat. Bring to a rolling boil, then add 1 tablespoon of salt, stirring to combine.
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Cook the Palmini: Once the water reaches a boil, add the rinsed palmini noodles. Stir occasionally and let them boil for 10 to 15 minutes, or until they reach your desired softness.
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Drain the Noodles: Once the palmini is softened, carefully pour it into the colander to drain any excess water. Set the palmini aside for later.
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Blend the Sauce: In a high-speed blender, combine 1 ½ cups of raw cashews, ¾ cup of water or unsweetened almond milk, 2 cloves of garlic, 2 tablespoons of nutritional yeast, 1 ½ teaspoons of salt, and ½ teaspoon of freshly cracked black pepper. Blend until smooth, adjusting thickness with extra liquid as needed. Set aside.
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Cook the Bacon: Heat a large skillet over medium heat. Add 6 ounces of diced uncooked bacon, cooking until it becomes crispy, stirring frequently to ensure even cooking.
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Add the Chicken: Once the bacon is crispy, add ½ pound of diced boneless, skinless chicken breasts to the skillet. Increase the heat to medium-high and let the chicken cook undisturbed for 1 minute before stirring for another minute, until fully cooked.
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Incorporate the Palmini: Once cooked, add the boiled palmini noodles to the skillet with the bacon and chicken. Toss everything together gently, ensuring even distribution.
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Mix in the Sauce: Pour the prepared cashew Alfredo sauce into the skillet. Gently toss to combine and reduce the heat to low, simmering until the sauce is warmed through, stirring occasionally.
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Serve it Up: Once the sauce is warm, portion the carbonara into plates or bowls. Garnish with chopped fresh parsley if desired and serve warm, ready for enjoyment!
Optional: Add a sprinkle of red pepper flakes for an extra kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Paleo Carbonara with Palmini
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of almond milk to revive creaminess.
Freezer: This dish can be frozen for up to 2 months. Portion into freezer-safe containers, leaving space for expansion. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat in a skillet over low heat, stirring occasionally until warmed through. Adjust with a bit of liquid if necessary.
Paleo Carbonara with Palmini Variations
Feel free to play around with this recipe and make it your own! Exploring these variations can lead to delightful surprises.
- Vegan: Replace bacon and chicken with sautéed mushrooms and spinach for a hearty plant-based twist.
- Spicy: Add crushed red pepper flakes or fresh jalapeños to the bacon while cooking for a zesty kick.
- Herbed Up: Incorporate fresh herbs like basil or thyme into the sauce for an aromatic flavor explosion.
- Cheesy: For a more cheesy flavor, sprinkle some dairy-free mozzarella on top before serving and broil until bubbly.
- Nut-Free: Substitute the cashews in the sauce with sunflower seeds for a creamy but nut-free alternative.
- Zucchini Noodles: For an added veggie boost, mix in spiralized zucchini noodles alongside palmini for extra texture and nutrition.
- Smoky Flavor: Use smoked paprika in the sauce to replicate a deeper, more complex flavor profile that pairs beautifully with the other ingredients.
- Creamy Dream: Add a splash of coconut cream to the sauce for a richer, tropical twist that tantalizes the taste buds.
Each variation opens up new possibilities, so don’t be shy—find your perfect blend of flavors!
Expert Tips for Paleo Carbonara with Palmini
- Perfect Palmini Prep: Rinse the palmini thoroughly to remove its briny flavor. This step is crucial for achieving a deliciously neutral base.
- Creamy Sauce Control: Blend your cashew sauce until smooth, and for a thinner consistency, add small amounts of almond milk as needed—it should pour easily but cling to the noodles.
- Bacon Bliss: Make sure not to overcook the bacon; it should be crispy but not burnt. This ensures it complements the dish without overpowering it.
- Chicken Cooking Tip: Cut the chicken into very small pieces for quicker cooking. Avoid overcrowding the skillet to achieve an even cook.
- Taste as You Go: Always taste the sauce before adding it to the pasta. Adjust the seasoning with extra salt or pepper to suit your preference for the best flavor profile.
- Garnish Delight: Fresh parsley isn’t just for looks; it adds a burst of freshness that elevates your Paleo Carbonara with Palmini!
Make Ahead Options
These Paleo Carbonara with Palmini ingredients are perfect for meal prep, allowing you to streamline your cooking on busy weeknights! You can prepare the cashew Alfredo sauce and store it in the refrigerator for up to 3 days—just keep it in an airtight container to maintain its creamy consistency. Additionally, you can also cook the bacon and chicken, then refrigerate the mixture (in a separate container) for up to 2 days. When you’re ready to enjoy, simply reheat the bacon and chicken on the stovetop, toss in the palmini noodles, and add the chilled sauce. This way, you’ll have a delicious dinner ready in no time, just as tasty as when freshly made!
What to Serve with Paleo Carbonara with Palmini?
Elevate your dining experience with delightful pairings that enhance the creamy goodness of this guilt-free pasta dish.
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Garlic Breadsticks: Soft, buttery, and garlicky, these breadsticks add a comforting crunch that perfectly contrasts the creamy carbonara.
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Roasted Vegetables: A medley of seasonal vegetables delivers a colorful, nutritious side that complements the richness of the dish beautifully.
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Simple Side Salad: Crisp greens tossed in a zesty lemon vinaigrette refreshes your palate, balancing the creamy flavors of the carbonara.
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Steamed Asparagus: Tender and vibrant, asparagus offers a subtle earthy flavor that pairs well with the dish’s rich cashew sauce.
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Savory Sweet Potato Wedges: Crispy on the outside and fluffy on the inside, these wedges provide a hint of sweetness that harmonizes with the savory sauce.
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Sparkling Water with Lime: Effervescent and refreshing, this drink cleanses the palate, making every bite of your carbonara enjoyable.
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Dark Chocolate Mousse: For dessert, indulge in a rich, creamy mousse that offers a decadent finish to your meal without the guilt.
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Chardonnay: A chilled glass of chardonnay can bring out the deeper flavors in the carbonara, complementing the richness of the bacon and cashew sauce.
Paleo Carbonara with Palmini Recipe FAQs
What are the best ways to select palmini for this recipe?
Absolutely! When choosing palmini, look for packages that are free from dark spots or excessive moisture. It’s essential to ensure that the texture remains firm and not overly mushy. Freshness is key, so if you can find it in the refrigerated section, that’s ideal! Always check the expiration date as well.
How should I store leftovers of Paleo Carbonara with Palmini?
After enjoying your delicious meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on low heat in a skillet and add a splash of unsweetened almond milk to retain that creamy texture!
Can I freeze Paleo Carbonara with Palmini?
Yes, you can! Portion the dish into freezer-safe containers and seal them well. This meal can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and then reheat gently in a skillet. If the sauce seems thick, add a small amount of almond milk to loosen it up.
What if my cashew Alfredo sauce is too thick?
No worries here! If your sauce turns out too thick, simply add water or unsweetened almond milk in 1-tablespoon increments, blending well after each addition, until you achieve the desired creamy consistency. Tasting as you go is important to ensure you enhance the flavor while adjusting the thickness!
Is this dish suitable for those with nut allergies?
Good question! Since this Paleo Carbonara with Palmini features a cashew-based sauce, it’s not suitable for anyone with nut allergies. A great alternative would be to use sunflower seed butter or a dairy-free alfredo sauce made from cauliflower for a creamy base that still aligns with your dietary needs.
How do I prevent the chicken from becoming dry while cooking?
To keep your chicken juicy, cut it into small, even pieces to ensure they cook quickly and evenly. Also, avoid overcrowding the skillet, as this can lead to steaming instead of searing. Once the chicken is in the pan, allow it to cook undisturbed for a minute before stirring; this improves browning and flavor!
Paleo Carbonara with Palmini: A Guilt-Free Pasta Delight
Ingredients
Equipment
Method
- Drain the Palmini: Pour 3 cans of palmini linguine into a colander, draining as much liquid as possible. Rinse well under running water and set aside to ensure no excess moisture remains.
- Boil the Water: In a large pot, add 16 cups of water and place it on the stovetop over high heat. Bring to a rolling boil, then add 1 tablespoon of salt, stirring to combine.
- Cook the Palmini: Once the water reaches a boil, add the rinsed palmini noodles. Stir occasionally and let them boil for 10 to 15 minutes, or until they reach your desired softness.
- Drain the Noodles: Once the palmini is softened, carefully pour it into the colander to drain any excess water. Set the palmini aside for later.
- Blend the Sauce: In a high-speed blender, combine 1 ½ cups of raw cashews, ¾ cup of water or unsweetened almond milk, 2 cloves of garlic, 2 tablespoons of nutritional yeast, 1 ½ teaspoons of salt, and ½ teaspoon of freshly cracked black pepper. Blend until smooth, adjusting thickness with extra liquid as needed. Set aside.
- Cook the Bacon: Heat a large skillet over medium heat. Add 6 ounces of diced uncooked bacon, cooking until it becomes crispy, stirring frequently to ensure even cooking.
- Add the Chicken: Once the bacon is crispy, add ½ pound of diced boneless, skinless chicken breasts to the skillet. Increase the heat to medium-high and let the chicken cook undisturbed for 1 minute before stirring for another minute, until fully cooked.
- Incorporate the Palmini: Once cooked, add the boiled palmini noodles to the skillet with the bacon and chicken. Toss everything together gently, ensuring even distribution.
- Mix in the Sauce: Pour the prepared cashew Alfredo sauce into the skillet. Gently toss to combine and reduce the heat to low, simmering until the sauce is warmed through, stirring occasionally.
- Serve it Up: Once the sauce is warm, portion the carbonara into plates or bowls. Garnish with chopped fresh parsley if desired and serve warm, ready for enjoyment!
