This recipe is sponsored by Citterio USA. Thanks for supporting the brand that make The No Gluten Girl possible. All opinions are my own.
True story: I have been using Citterio products for YEARS now. If you scroll through my Instagram feed to the very beginning of The No Gluten Girl, one of my first ever posts a while back was actually a salad topped with their crispy, salty pancetta. Holy throwback.
Citterio is an Italian, family-owned company that was founded in Italy and their reputation for and commitment to quality is why their products can always be found in my kitchen. They bring the flavors and scents of Italian tradition straight to my home and make every meal that much better.
Their Cubetti line, which offers all pre-cubed all-natural prosciutto, pancetta, and speck options, adds the perfect touch to any and every meal. It’s available in 5 total flavor varieties, including 3 pancetta flavors that vary from original to smoked to hot, all depending on your personal preference! The possibilities when it comes to Citterio are practically endless. Not only are they made from the highest quality cuts of meat, but they are also gluten-free and dairy-free which is perfect for me and anyone who may have similar dietary needs due to medical reasons!
Whether you go for adding their prosciutto, pancetta, or speck Cubetti to your dishes, either way, Citterios’ products add that perfect salty crunch that every good meal needs. Am I right? But seriously though, especially when it comes to pasta dishes, I need texture and depth of flavor and the Cubetti line delivers just that.
To shop Citterio’s products and see for yourself what they’re all about, I’ll link their homepage here!
I’ve been wanting to make a dairy-free Alfredo recipe for a while now and I knew that Citterio would be the ideal addition to this innovative twist on an Italian classic. Check out the recipe below and let me know if you try it! I have a feeling you’re going to love it and going to be adding Citterio Cubetti products to everything you make from now on. I know I do.
Dairy-free Alfredo Sauce with Citterio Cubetti
Course: Mains, SCD Diet5
minutes30
minutesIngredients
1 box 1 gluten free pasta
1 pack 1 Citterio All-Natural Pancetta Cubetti
2 tbsp 2 garlic olive oil
2/3 cup 2/3 almond milk
1/3 cup 1/3 dairy free yogurt
salt, pepper to preference
Directions
- Cook your gluten-free pasta in salted boiling water according to the directions on the package. Drain and rinse.
- While your pasta is cooking, heat 1-2 tsp of oil and in a pan and cook your Citterio All-Natural Pancetta Cubetti on medium heat until golden and crispy.
- Once the pancetta is cooked, drain it on a paper towel over a plate to reduce some of the residual oil
- Transfer both the drained pasta and pancetta back to your saucepan on low heat and add in the garlic olive oil, almond milk, dairy-free yogurt, and salt and pepper. Stir until thoroughly combined and enjoy! Can top with even more Cubetti to serve!
