I just had to have a big bowl of pasta today… so I made this awesome Paleo Pasta Carbonara. And I ate way too much of it…
I really did eat way too much. But, if I’m being honest, I can’t remember the last time I was dainty and restrained when there was a big bowl of steaming pasta in front of me. Ever since I found some grain-free pastas that I love, that actually taste and feel like real pasta, I’ve been creating these awesome pasta dishes whenever I want something fast and delicious.
It’s important to remember (and I really do have to keep reminding myself…) that these paleo pastas are often protein based so there’s no need to eat such a huge amount. In fact, it’s better not to eat so much. I mean, when you are eating a pasta made out of beans or chick peas, you really feel better not eating the entire package. If I would just give myself a chance to digest before I shoveled this whole beautiful bowl of mouth watering paleo pasta carbonara into my gaping mouth, then my brain and my stomach would realize that I am satisfied after eating only a normal size portion. Ugh… when will I learn?
One of my all-time favorite things to do is to take a traditional comfort food and tweak it so that it meets my nutritional needs and becomes a healing meal. Yeah, I know, this doesn’t sound like the most exciting thing to a lot of you, but this really is what floats my boat. This recipe is healing, it’s dairy-free, it’s grain-free, and it’s delicious. Oh, and you can easily make this vegetarian (I’ve done this many times when I’m in a veggie phase) by using mushrooms or coconut bacon or vegan sausage in place of the pancetta.
I also get tremendous joy from creating a healthy recipe that my family actually loves. Because, let’s face it, my son, who is a great cook, doesn’t always go for what he terms my “voodoo foods”. So, last week when he Face-Timed me and he made paleo pasta carbonara, I was so happy. And, if it’s good enough for a 20-something Taco Bell lover, then it’s good enough for everyone — even the picky eaters in your family.
When you decide you love paleo pastas as much as I do, you should also try my recipe for Creamy Mint Avocado Pasta.
Here are some of the awesome healing ingredients in this recipe for paleo pasta carbonara:
Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used a chickpea penne for this recipe and it was awesome!
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.
Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.
- 1 Tbs extra-virgin olive oil
- 4 oz. diced pancetta
- 1 large shallot, chopped
- 4 garlic cloves, smashed
- 3 eggs
- ¼ cup white wine
- 8 oz grain-free pasta (I used this chickpea pasta)
- ⅓ cup shredded vegan Parmesan cheese
- ½ lb green peas
- black pepper, to taste
- Cook the pasta, al dente. Save about 1 cup of the pasta cooking water before you drain it.
- Heat oil in a large skillet and add the pancetta.
- Stir in the shallot and garlic.
- Saute, stirring, until the pancetta starts to get a bit crispy.
- In a small bowl, whisk together the eggs and white wine.
- Add the cooked pasta to the skillet with the pancetta.
- Stir in the egg mixture, Parmesan, and green peas.
- Add as much of the reserved pasta cooking liquid as you need to make the sauce the consistency that you like.
- Season with black pepper.