Keto Bacon & Mushroom Alfredo Pasta
Shirataki noodles are fantastic because it means you can still enjoy your favorite keto-friendly pasta sauces, without eating gluten-filled pasta!
Be sure to rinse shirataki noodles well after removing them from the packaging, and then you need to only reheat them, which I do by keeping them in simmering water while I make the sauce.
I added bacon, mushrooms, and garlic to this super-quick “alfredo,” (who doesn’t love bacon and mushrooms?) making it a deeply rich-flavored meal that requires no other seasoning other than plenty of freshly ground black pepper and a scattering of freshly chopped parsley.
I spooned the sauce over the warm pasta when serving to ensure everyone gets equal amounts of the delicious bacon bites, but you can just as easily tip the drained, warm pasta into the pan of sauce and coat evenly before serving.
This alfredo keto pasta recipe is for two people, but to serve four, just double the recipe.
Keto Bacon & Mushroom Alfredo Pasta
Shirataki noodles are fantastic because it means you can still enjoy your favorite keto-friendly pasta sauces, without eating gluten-filled pasta!
Ingredients
- 2 portions shirataki noodles (7 oz each)
- 3 slices bacon, chopped (we use Butcher Box)
- 2 Tbsp grass-fed unsalted butter
- 7 oz mushrooms, sliced
- 1 large clove garlic, peeled and minced
- 3.5 oz organic cream cheese
- ¼ cup grass-fed cream
- 2 Tbsp finely grated Parmesan
- Freshly ground black pepper
- Chopped parsley, to garnish
Instructions
1. Rinse the shirataki noodles very well under cold, running water.
2. Place into a pan and cover with warm water, simmering over very low heat to keep warm while you prepare the sauce.
3. Heat a separate large pan and add the bacon, cooking until no longer raw.
4. Add the butter to the pan, and once foaming, add the mushrooms and garlic and cook until the mushrooms have partially caramelized (but do not allow the garlic to burn).
5. Add the cream cheese and reduce the heat to low, stirring until incorporated into the mushrooms and bacon.
6. Add the cream and stir continuously to emulsify, seasoning the sauce with generous amounts of freshly ground black pepper and finely grated Parmesan (salt will likely not be necessary due to the smoked bacon and Parmesan).
7. Drain the warm shirataki noodles and serve the sauce divided between two bowls.
8. Garnish your keto alfredo pasta with chopped parsley.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 42gSaturated Fat: 25gSodium: 1.8mgCarbohydrates: 8gFiber: 9gSugar: 2.9gProtein: 17g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.
This looks good. Never tried the shirtaki before. I need to give up wheat and gluten plus stay away from sugar and processed foods.
My problem is the bread and restaurants.
We raised our grandson. Now 21. He has complex partial seizures, aspergers and developmental delays. I wish our whole family could make changes. Hes thin but hubby and I are heavyset. What do you suggest as an intro.
Try making him a mac and cheese with these noodles. Kid favorite. Keto has been a diet shown to be very beneficial to seizure disorders
Try mac and cheese using these noodles. Keto mac and cheese. Keto has been shown to be very beneficial to people with seizure disorders.
OMG! This looks so good. I love pasta and mushrooms. Too bad no one else in my family likes mushrooms. This one can be all mine!