PALEO COCONUT CARBONARA

Off Grid...

Rich and sumptuous creamy carbonara without the dairy...I do love to go off grid occasionally, I am not paleo perfect, but almost!  This carbonara recipe satisfied my overwhelming desire for pasta carbonara, I sold this to myself by way of a compromise between going off grid and having some pasta but not going all the way and having the double heavy cream and cheese too!  That's where the coconut milk comes in it replaces the cream and cheese but still gives you a rich creamy flavour a brilliant compromise, or so I tell myself!  The occasional off grid keeps me paleo happy after all life is about balance too.

Prep time 5 minutes / Cooking time 10 minutes

Ingredients 

(serves 2)

50g butter

30ml olive oil

1/2 onion finely diced

2 cloves garlic finely chopped

6 rashers sweetcure bacon diced

10 mushroom sliced 

1 can coconut milk

1/2 tsp turmeric 

1 pinch Himalayan sea salt 

1 pinch fresh ground black pepper 

2 tbsp fresh parsley

250g pasta

Bring a large pan of water to a rolling boil, season with sea salt and add the pasta, cook according to the pasta instructions, around ten minutes, but take two minutes off the cooking instruction time, pasta is better digested creating less glucose when al dente.  Meanwhile while the pasta is cooking make the sauce.  As soon as the pasta is cooked drain reserving a tablespoon of the cooking water and add to your sauce below.

Heat a skillet medium hot, add the butter and olive oil along with the bacon, onions and garlic soften for five minutes until the onions are translucent then add the mushrooms, cook for a further three minutes, add the coconut milk and turmeric, stir in, bring to a simmer, season with salt and pepper, toss in the pasta and serve with a sprinkling of fresh parsley.