Prepare pasta accroding to the box instructions. I use Jovial Foods gluten free pasta.
While baking, prepare your chicken and peas, if you’re using them. I like using my Cassava Flour Breaded Chicken with this alfredo recipe.
Add chopped prosciutto and garlic into a skillet on the stove and sauté with your oil or ghee for a few minutes.
Pour in your coconut milk and stir, getting rid of all clumps. Your sauce will start to bubble and thicken.
Squeeze in fresh lemon to the sauce and incorporate.
In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce and stir completely.
Add your drained noodles to your skillet and gently incorporate into the sauce.
Stir together and add in your peas. Add salt and pepper to taste and serve warm.
