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 deeply-satisfying dinner.
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Carbs 6.5g | Fat 26g | Protein 13g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
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Bacon & Mushroom 'Pasta' (Low carb)
- 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
- 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.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 298Kcal / 1247kJ
Eggs (may be found in some brands of sour cream - check label)
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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.
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