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.