Keto Fettuccine Boscaiola – Low Carb Creamy Pasta Recipe

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Keto Fettuccine Boscaiola
Keto Fettuccine Boscaiola

This Keto Fettuccine Boscaiola recipe is loaded with bacon, mushrooms, and a rich, creamy sauce. Enjoy this delicious low carb pasta for dinner, it’s quick to make and feeds the family.

The name Boscaiola means “woodcutter’s wife” and refers to a rustic Tuscan style sauce that always includes mushrooms, with the meat content varying from bacon to pancetta, to sausage. I’ve always made this sauce with bacon and it’s one of my favorites!

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This Keto Fettuccine Boscaiola recipe makes 4 serves. 1 serving is approximately 1 ½ cups and has 5g net carbs.

Store leftover Low Carb Fettuccine Boscaiola in the fridge for up to 3 days, it is not suitable for freezing. Reheat in a low power microwave or in a saucepan over low heat and bring it up to temperature slowly, to prevent the sauce from splitting.

Keto Fettuccini Boscaiola Ingredients

Keto Fettuccine Boscaiola Ingredients
Keto Fettuccine Boscaiola Ingredients
  • 2 pkts Shirataki Fettuccine, drained and rinsed
  • 1 tablespoon of Olive Oil
  • 3 cloves of Garlic, sliced
  • 1 sml Onion, sliced
  • 6 ounces of Bacon, diced
  • 7 ounces of Swiss Brown Mushrooms, sliced
  • 9 fl ounces of Heavy Cream
  • Salt, to taste
  • Pepper, to taste
  • ⅓ cup of Parsley, roughly chopped
  • ⅓ cup of Parmesan Cheese, shredded
  • 1 Egg Yolk
  • Parmesan Cheese, to serve

How to Make Keto Fettuccine Boscaiola

How to make Keto Fettuccine Boscaiola
How to make Keto Fettuccine Boscaiola
  1. Place a large nonstick pan over medium-high heat and add the drained shirataki fettuccine. Fry for about 5 minutes until the pasta is hot and the excess moisture cooked off. Place into a bowl and set aside.
  2. Return the pan to the heat and add the oil, garlic, onion, and bacon. Saute for 3-5 minutes until the onions have softened.
  3. Add the mushrooms and saute until softened.
  4. Add the cream and bring to a simmer. Simmer for 5-7 minutes until the cream has thickened slightly.
  5. Turn off the heat and mix in the parmesan cheese and egg yolk. Mix well, as the residual heat will cook the egg and thicken the sauce.
  6. Stir through the parsley and serve immediately with extra parmesan, if desired.
Keto Fettuccine Boscaiola

Keto Fettuccine Boscaiola

This Keto Fettuccine Boscaiola recipe is loaded with bacon, mushrooms, and a rich, creamy sauce. Enjoy this delicious low carb pasta for dinner, it’s quick to make and feeds the family.
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 501kcal
Author: Gerri

Ingredients

Instructions

  • Place a large nonstick pan over medium-high heat and add the drained shirataki fettuccine. Fry for about 5 minutes until the pasta is hot and the excess moisture cooked off. Place into a bowl and set aside.
  • Return the pan to the heat and add the oil, garlic, onion, and bacon. Saute for 3-5 minutes until the onions have softened.
  • Add the mushrooms and saute until softened.
  • Add the cream and bring to a simmer. Simmer for 5-7 minutes until the cream has thickened slightly.
  • Turn off the heat and mix in the parmesan cheese and egg yolk. Mix well, as the residual heat will cook the egg and thicken the sauce.
  • Stir through the parsley and serve immediately with extra parmesan, if desired.

Nutrition

Serving: 1.5cups | Calories: 501kcal | Carbohydrates: 6g | Protein: 12g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 174mg | Sodium: 449mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 8mg | Calcium: 168mg | Iron: 1mg
Low Carb Fettuccine Boscaiola
Low Carb Fettuccine Boscaiola

Looking for more yummy Keto Pasta recipes; try our;

To make a larger batch of this Keto Fettuccine Boscaiola recipe adjust the servings above.

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