Paleo Carbonara with Palmini

Does it get any better than a big plate of “noodles” tossed in a rich, creamy sauce, and plenty of bacon? Not in my house! In this paleo carbonara, palmini or other paleo noodles are swaddled in my favorite paleo Alfredo sauce, made with cashews and nutritional yeast, and tossed with tender chicken and crispy bacon. Whole30 compliant!

🍝 What Makes This Recipe So Good

• Paleo carbonara is a meal all on its own! You can serve it with a side of fresh veggies if you want, but with hearts of palm noodles, bacon, and chicken, it totally passes as a stand-alone recipe. Even better, it’s filling and satisfying, so you’ll feel full without being weighed down.
• The homemade paleo Alfredo sauce is SO easy to make, and you can totally use it for so many other dishes. It’s great on top of air fryer broccoli or zucchini noodles, but I even like to just pour some right on top of an Italian-seasoned chicken breast. No “pasta” alternatives needed!

👩🏼‍🍳 Chef’s Tips

• I super recommend boiling the hearts of palm noodles first, but you don’t have to. It’s ready-to-eat straight out of the can (or pouch), so just drain it and rinse it well. If you don’t boil it first, it’ll have a more dense texture. Boiling the palmini noodles softens them and gives them a texture more like traditional pasta.
• Some people feel like palmini tastes sort of acidic. Other people don’t notice that all. If you’re in the first group, you can neutralize that flavor by soaking the palmini in unsweetened almond milk for 45 minutes before boiling them. Make sure to drain and rinse them really well both before and after the soak!
• This is a great way to use up leftover chicken. You can also use shredded rotisserie chicken to make it even easier – just make sure it’s fully compatible with your paleo or Whole30 eating plan! Since it’s already cooked, you can shave a few minutes off the overall cook time. Just add the chicken to the paleo carbonara when you add the sauce and make sure it’s warm before serving.