This is a rich and creamy keto-friendly pasta dish with shirataki noodles, bacon, mushrooms, and a rich Parmesan cream sauce.
Ingredients: 200g shirataki noodles. 150g bacon, chopped. 200g mushrooms, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: To make the shirataki noodles, run cold water over them and let them drain well. Toast the bacon pieces in a pan over medium-low heat until they are golden brown. Take it out of the pan and set it aside. Leave the bacon fat in the pan. Put the sliced mushrooms in the pan and cook them until they dry out and turn golden brown. To the pan, add the minced garlic and cook for one more minute. Add the heavy cream and mix it in by stirring. Let it cook on low heat for a few minutes, until it gets a little thicker. Grated Parmesan cheese should be added to the pan and stirred until it melts and becomes creamy. Add pepper and salt to taste. Put the cooked bacon back in the pan and add the shirataki noodles that have been rinsed. Toss everything together until it's all well mixed and hot. Before serving, sprinkle with fresh parsley.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ampariza
