“I love big, bold flavours that slap me right in the face. Craving pasta happens to all of us, but thanks to shirataki (konjac) noodles, we can make a creamy sauce and enjoy it guilt-free. A few nights ago, I used everything I had in the fridge to make this satisfying dinner.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Bacon and Mushroom Konjac Pasta…
Konjac shirataki noodles, often referred to as shirataki noodles, are a type of low-calorie, low-carbohydrate pasta substitute made from the root of the konjac plant. These noodles are a popular choice for individuals following low-carb, low-calorie, gluten-free, or vegan diets, as they are virtually free of digestible carbohydrates and contain very few calories.
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Shirataki noodles are primarily made from konjac flour, water, and sometimes calcium hydroxide or a similar ingredient. The konjac flour is derived from the konjac root, which is native to Southeast Asia.
Shirataki noodles are translucent and gelatinous in appearance. They have a slightly rubbery or chewy texture compared to traditional wheat or rice noodles. The noodles come in various shapes, including fettuccine, spaghetti, angel hair, and rice forms.
One of the most significant advantages of shirataki noodles is their extremely low calorie and carbohydrate content. These noodles are also naturally gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease. Shirataki noodles contain soluble fibre, which can help with digestive health and may contribute to a feeling of fullness. However, they don’t provide a significant amount of nutrients beyond fibre.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Bacon and Mushroom Konjac Pasta, as well as all the Dinner ideas on Fats of Life®.
Bacon & Mushroom 'Pasta'
Per serving
Equipment
Ingredients
- 400 g (14.1 oz) konjac pasta, fettuccine shape
- 2 tsp lard
- 4 rashers streaky smoked bacon, chopped
- 150 g (5.3 oz) mushrooms, sliced
- 1 small leek, finely sliced (white parts only)
- 2 cloves garlic, peeled and finely chopped
- 60 g (2.1 oz) sour cream
- 1 TB Parmesan cheese, finely grated
- flat leaf parsley, chopped
- freshly ground black pepper
Instructions
- Remove the konjac pasta from its packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Simmer the pasta several times in fresh batches of water while you finish the sauce. I PROMISE you, the smell disappears!
- In the meantime, melt the lard in a non-stick pan or wok, and fry the diced bacon and mushrooms until crispy and caramelised. Remove with a slotted spoon and set aside. (Try not pick at the bacon!)
- Using the same pan and on a lower heat, gently fry the leeks and garlic in the rendered bacon fat, stirring regularly and scraping any bacon bits that may have stuck. Add a dash of water, cover with a lid and cook until the leeks have softened completely (this can take up to 15 minutes). Remove the lid, increase the heat and cook until any remaining moisture has evaporated.
- Drain the warm konjac pasta and tip into the pan. Stir in the sour cream and gently warm through, using tongs to evenly mix and combine.
- Serve with a generous scattering of finely grated Parmesan and chopped parsley. Season with freshly ground black pepper.
You could skip the step of adding the pasta to the pan and simply serve the thick, chunky sauce over the it. In this way, everyone gets equal amounts of the good stuff.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 298Kcal / 1247kJ
Fat 26g
Carbohydrates 6.5g
Protein 13g
Allergens
Milk
Eggs (may be found in some brands of sour cream - check label)
See all the Low-carb Dinner recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx